Khatta Meetha Baingan (Sweet and Sour Eggplant Curry)

Name: Khatta Meetha Baingan (Sweet and Sour Eggplant Curry)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 10 baby eggplants; 6 curry leaves; 2 dried red chiles, or green chilies, slit lengthwise; 1 teaspoon cumin seeds; 1 teaspoon black mustard seeds; 1 teaspoon grated ginger; 1 teaspoon very finely minced garlic; 1 tablespoon coriander powder; 1/2 teaspoon turmeric powder; 1/2 teaspoon red chili powder; 1 teaspoon vinegar; 2 large tomatoes, finely chopped; 3 teaspoons tomato ketchup; Salt, to taste; 2 tablespoons vegetable oil, or canola oil, or sunflower oil; Chopped fresh cilantro leaves, for garnish

A spicy-tangy-sweet khatta meetha baingan offers a vibrant and flavorful take on eggplant.

⭐ 4 (42 reviews) Prep: 10 minCook: 30 minTotal: 40 minYields: 4 servings

Category Tags:

Lunch Side Dish Appetizer

Cuisine Tags:

Indian

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

Slightly trim eggplant stems and slit each eggplant into quarters, leaving the stem end uncut.
Heat oil in a pan. Add curry leaves, mustard, and cumin seeds; cook until they stop spluttering.
Stir in grated ginger and minced garlic, sauté for one minute.
Add dried chiles and sauté for 1-2 minutes.
Incorporate coriander, turmeric, red chili powders, vinegar, tomatoes, and tomato ketchup; mix thoroughly and sauté for one minute.
Add the prepared eggplants and salt; cook until tender.
Remove from heat and garnish with chopped coriander leaves.
Serve with hot chapatis or parathas.

Nutritional Info (per serving)

Calories: 521 kcal

Carbohydrate: 114 g

Cholesterol: 0 mg

Fiber: 32 g

Protein: 12 g

Saturated Fat: 2 g

Sodium: 211 mg

Sugar: 43 g

Fat: 10 g

Unsaturated Fat: 0 g