Achari Khattey Mithe Baingain (Sweet & sour Aubergines)

INGREDIENTS:

  • 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

 

METHOD:

  • 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

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