khatta meetha baingan

July 28, 2011

eggplant (baingan / brinjal) is one of my favorite vegetables.

i like to salt, set (~ 30min,) and rinse the little cut-up chunks before i cook them to remove some of the bitterness.

toss some black mustard seeds into a pan (about a teaspoon) with mustard oil, coconut oil, ghee, or a veg/sesame oil mixture.

if you like garlic and ginger, add them first and toss til fragrant, then add eggplant.

salt and spice it. i like equal parts cumin, coriander, turmeric, and garam masala, with a little chili powder and fennel.

now comes the fun part – the sweet and sour (“khatta meetha”) that gives this its name. you want to use equal parts tamarind and jaggery (or one sour thing – lime, lemon, vinegar – and one sweet thing – honey, sugar, whatever – if you can’t find tamarind and jaggery) and add a little tomato paste (water to thicken if necessary)

stew this on your stove, in a slow-cooker, or wherever, and serve with dosai, parathas, rice, or whatever you can dream up (quinoa! anything.)

as with most indian food, i like to top it with fresh cilantro, yogurt/kefir, and homemade pickles.


adapted from this and this

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