Ingredients

• 300 g - brinjal
• 4 tsp - oil
• 2 tsp - sugar
• 1 tsp - salt
• tamarind, the size of a lemon
• 1 - 2 tsp - coriander powder
• 1 - 2 tsp - jeera powder
• 10 - 20 - curry leaves
• 1 tsp mustard seeds
• 1 tsp - red chilli powder, freshly crushed

How to Make Baingan khatta mitha

• Cut the brinjals lengthwise, with a thickness of 1 inch. Heat 2 tsps of oil in a pan and fry them till they are cooked. Remove and keep aside.
• Remove the excess oil, retaining just 2 tsps.
• Add mustard seeds, a pinch of turmeric, freshly roasted and crushed jeera, coriander and red chilli powder. Stir well.
• Then add the sugar, the tamarind pulp and salt.
• Check the seasonings and adjust, if necessary, to your taste.
• Add the brinjal and a little water.
• Cook for 3 - 4 minutes on low heat so that the gravy is incorporated well with the brinjal. Cover and keep aside for 30 minutes to cool.
• Serve it as a side dish along with rice or roti.