Recipe of Khatta meetha Baigan

Khatta meetha baingan / sweet and sour eggplants !! 

This khatta meetha Baingan , sweet and sour aubergine recipe is an explosion of senses with tangy tamarind , jaggery , peanuts and a dash of chilli. Khatta meetha baingan is a Hindi name and is very popular in India and in every state has their own regional flavour and different style of cooking. Khatta meetha baingan recipe is prepared in multiple cuisines like Kashmiri, Hyderabadi , North  India and many more , but it’s taste amazing and different from each other. I made a little experiment with my peanut chutney and in this preparation , eggplants are served with creamy sweet and sour gravy. I make the whole affair less fatty by soaking in cold salty water  first and then slightly fry in oil before cooking. 

This succulent delight can be mostly relished with rice items like pulao or steamed rice or it can be pair it up with rotis or paranthas.

This is a very simple and easy recipe which gets prepared very quickly without investing much time and effort.its a breeze to cook , when those gorgeous flavours have been given a more of a chance to work their magic. Once you try out this recipe I’m pretty sure you will cook it again and again . Your meatless Monday will be amazing.

Ingredients of the khatta meetha baingan

Following recipe of khatta meetha baingan are available in local market. 

6-7 long size eggplants , slit  lengthwise 

1 big onion

4-5 garlic cloves

1/2 cup peanuts , soak in warm water 

2-3 green chilies according to your taste 

1 teaspoon cumin powder

1 /2 teaspoon nigella seeds ( optional ) 

1 teaspoon tamarind paste 

1 teaspoon jaggery or sugar 

2 dry red chilies 

Salt to taste 

1/2 teaspoon turmeric 

Mustard oil for cooking 

Chopped coriander for garnishing 

Method : 

First slit the eggplants lengthwise and soak in salted water for about 30 minutes. 

Drain it and rub with salt and turmeric .

Now heat a non stick pan and add one tablespoon mustard oil and  fry slightly on low flame till it is half cooked. Once done keep aside al the eggplants . 

Now make a paste of peanuts, green chilies and garlic cloves in a grinder till you get creamy texture. 

Heat mustard oil in a skillet over medium heat , add nigella seeds and chopped onion , fry it till it turn into golden brown. Add peanut paste and fry ur for 2-3 minutes, add salt , turmeric , jaggery or  sugar , cumin powder , tamarind paste and fry on low flame till oil separates from peanut mixture. Add a cup of water and let it boil . Once gravy started boiling add  slightly fried eggplants in gravy and cook in low flame for another 5-6 minutes. 

Once cooked garnish with chopped coriander and serve .