Khatta Meetha Baingan

  • 10 baby eggplants
  • 6 curry leaves
  • 2 green chillies slit
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 1 tsp ginger grated
  • 1 tsp garlic paste
  • 1 tbsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 tsp vinegar
  • 2 large tomatoes chopped fine
  • 3 tsps tomato ketchup
  • Salt to taste
  • 2 tbsps vegetable/ canola/ sunflower cooking oil
  • Chopped coriander leaves to garnish


  • Trim the stems of the eggplants very slightly and slit them (not all the way) into quarters.
  • Heat the oil in a pan and add the curry leaves, mustard and cumin seeds. When they stop spluttering, add the ginger and garlic and fry/sauté for a minute.
  • Now add the green chillies and fry/sauté for a minute.
  • Add the coriander, turmeric and red chilli powders, vinegar, tomatoes, ketchup and mix well. Fry/sauté for a minute.
  • Add the eggplants, salt to taste and cook till soft.
  • Turn off fire, garnish with the coriander leaves.
  • Serve with hot chapatis (Indian flatbread)or parathas

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