Khatta Meetha Baingan

Ingredients:

• 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

Method:

• 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