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Recipe- Easy To Make Khatte Meethe Baingan

By: Kratika Wed, 03 Mar 2021 2:49 PM

Recipe- Easy To Make Khatte Meethe Baingan

Khatte Meethe baingan is a simple to cook curry with minimum ingredients available in every kitchen.

Khatte meethe baigan is my favorite brinjal recipe. It require very less effort and a no fail recipe every time. I make it as a side side to serve with roti and daal – chawal combo. It is also a nice recipe for get together and Celebrations.

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Ingredients

15 Baby Brinjal / Baby Eggplant / Chhote Baingan
gooseberry size Tamarind / Imli
2.5 tbsp Sugar or jaggery
to taste Salt / Namak
1/2 tsp Turmeric Powder / Haldi Powder
2 tsp Red Chili Powder/ Laal Mirch
1 tbsp Coriander Powder / Dhaniya Powder
4 tbsp Cooking Oil
Pinch Asafoetida / Hing powder
1 tsp Panch phoran *
1 Tejpatta/ Bayleaf
4 dried red chili

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Method

* Wash and wipe the brinjals and make 4 slit in each with the stem intact at the back.

* Soak the tamarind in a cup of water and when it become soft then mash it well and squeeze out the juice and discard the seeds and the residue.

* Heat oil in a pan and deep fry all the brinjals in batches till 3/4 done

* OR brush with some oil and bake in an hot oven till almost done from both the sides.

* Now heat 4 tbsp oil in a deep and broad pan.

* Add Panchphoran (equal quantity of mustard seeds, fenugreek seed, fennel seed/ saunf, nigella seed/ kalonji and cumin seeds)

* When seeds start to crackle then add bayleaf and the dried red chilies.

* Saute till fragrant and then add the tamarind pulp and 2 glasses of water .

* Now add salt, chili powder, coriander powder and cover it and let it boil for 5 minutes on medium heat

* Now add the grated jaggery and cook further for 2 minutes.

* You can adjust the quantity of water if you want more or less gravy in your brinjal curry

* Add the fried brinjals and cover and cook on medium heat till fully done and soft.

* Don't overcook the brinjals else they get mashed up while stirring.

* Now the sweet and sour brinjal curry is ready to serve.

* Serve with rice, khichdi or parthas.

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