Khatte Meethe Baigan
Equipment
- Heavy-based Pan
- Plate
Ingredients
- 250 g Aubergine (Eggplant) (1 small), trimmed
- 1 Mint Chutney quantity
- 2 teaspoons Mint ground dried
- 5 tablespoons Vegetable oil
- 1 1/2 teaspoons Cumin seeds
- 100 g Onion (1 small), thinly sliced
- 1 tablespoon Ginger Paste
- 2 tablespoons Garlic Paste
- 1/2 teaspoon Turmeric ground
- 1 tablespoon Coriander ground
- 2 teaspoons Cumin ground
- 1 tablespoon Tamarind Extract
- 1 teaspoon Chilli powder
- 1 teaspoon Garam Masala
- 2 tablespoons Jaggery crumbled, or soft brown sugar
- Mint leaves few, to garnish
Instructions
- Slice the aubergine lengthways into quarters, keeping it joined at the stem.
- Fill the aubergine generously with the mint chutney and also spread some chutney on the outer skin. Spread the dried mint out on a plate and roll the aubergine in it to coat. Set aside.
- Heat the oil in a large, heavy-based pan over medium heat, add the cumin seeds, and stir-fry for about 1 minute, or until they start to splutter. Add the onion and stir-fry for about 5-7 minutes, or until the onions are golden brown. Now add the ginger and garlic pastes and stir-fry for about 2 minutes.
- Gently place the stuffed aubergine into the pan and carefully fry for about 2 minutes.
- Pour 250ml / 8fl oz (1 cup) hot water into the pan, add the tamarind extract and the remaining spices, and season with salt. Reduce the heat slightly, cover, and simmer for about 10 minutes.
- Carefully turn the aubergine over once and sprinkle over the jaggery or sugar and 125ml / 4 1/2fl oz (1/2 cup) hot water, if necessary, and stir. Cover and simmer for a further 10 minutes.
- Remove the pan from the heat, adjust the seasoning, if necessary and garnish with mint leaves
Video
Nutrition
Sodium: 84mgCalcium: 194mgVitamin C: 24mgVitamin A: 808IUSugar: 48gFiber: 13gPotassium: 1132mgCalories: 346kcalSaturated Fat: 1gFat: 3gProtein: 8gCarbohydrates: 75gIron: 7mg
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