Achari Khattey Mithe Baingain (Sweet & sour Aubergines)


  • Aubergine / Brinjal – 1 large, diced into 1″ – 1.5″ cubes
  •  Gur/ Jaggery Syrup – 1 tbsp (adjust as per taste) – this can be made by melting the jaggery
  • Tamarind pulp – 1 tbsp (adjust the sweetness and sourness as per taste)
  • Hing / Asafoetida –  a pinch
  • Mustard Seeds –  ½ tsp
  • Cumin Seeds – ½ tsp
  • Saunf / fennel –  1tsp
  • Methi/Fenugreek seeds – ½ tsp
  • Kalonji – ½ tsp
  • Coriander Powder – 2tsp
  • Red Chili powder – 1-2tsp
  • Cumin Powder – 1tsp
  • Amchur/Mango powder as required
  • Garam Masala (optional) – ½ tsp
  • Salt to taste



  • Take a pan and heat mustard oil to smoking point, then let the oil cool a bit.
  • Add hing, mustard seeds, cumin seeds, methi seeds, kalonji and saunf, and let them crackle and stir it.
  • As soon as it changes a little colour, add the brinjal. Mix well and stir for a couple of minutes.
  • Add the dry spice powders along with salt except for amchur and garam masala. Cook for a while until the brinjal is almost 90% done.
  • Add the gur syrup, tamarind and amchur and cook for another 3-4 minutes on low to medium heat. Adjust the seasoning and also sweetness and sourness as per taste.
  • Serve hot.

Chef’s Notes: Adjustments in the sweetness and sourness might be required as per taste.


Recipe Courtesy: Jaspreet Nirula

Chef at Large Member

Would you like to contribute an article to CaL. If you're alright with a 'thank you' in lieu of monetary compensation, we welcome your articles. Whenever you're done, send the article, along with relevant photos to If we like them, we'll publish them and let you know when they're live!