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Baigan khatta mitha
By : Method
- Cut the brinjals in a longitudinal manner with a thickness of 1 inch.
- Heat 2 tsp oil in a pan and fry them till they are cooked.
- Remove and keep aside.
- Remove the excess oil.
- Take just 2 tsp of oil and the add mustard seeds, a pinch of turmeric, freshly roasted and crushed jeera, dhania and red chilli powder.
- Keep stirring. Then add the sugar, the pulp of the tamarind and salt.
- Check that it gives a tangy taste.
- Adjust if necessary to your taste.
- Add the baigan and a little water
- Cook for 3-4 minutes on low flame so that the gravy is mixed well with the baigan. Cover and keep aside for 30 minutes to cool.
- Serve it as a side dish along with rice or roti.
Ingredients:
300 gms - brinjal
4 tsp - Oil
2tsp - Sugar
1 tsp - salt
tamarind, the size of a lemon
1-2 tsp - dhania powder
1-2 tsp - jeera powder
10-20 - curry leaves
1tsp mustard seeds
1tsp - red chilli powder, freshly crushed
300 gms - brinjal
4 tsp - Oil
2tsp - Sugar
1 tsp - salt
tamarind, the size of a lemon
1-2 tsp - dhania powder
1-2 tsp - jeera powder
10-20 - curry leaves
1tsp mustard seeds
1tsp - red chilli powder, freshly crushed
