Brinjal continues to be such an intrinsic part of Indian as well as cooking that it is hard to think of the regional cuisine that does not have a exclusive preparation with eggplants. In fact, throughout the old times when people used to traveling a lot on foot via jungles plus barren lands, especially around the North-West frontier – their meal made up mostly meat that they would search along the way and one of the few veggies that would make an occasional cameo within their meals. These vegetables would be eggplant or brinjal, since the tropical veggie was easy to find. Two of the most well-known cultivars of baingan is a shiny, egg-shaped, purpled hued vegetable using a white flesh, and the other the first is of slightly green in color. You would be surprised to know that you can make a whole lot of delicacies using brinjal. It is incredibly versatile, so provide ‘baingan ka bharta’ a break plus try this ‘Khatte Meethe Baingan’ simply by Dhaba.
Recipe Video clip: Khatte Meethe Baingan
This recipe simply by chef Ravi Saxena is ideal for those times you want to give your banal distribute a delicious upgrade. This khatte meethe baingan is sure to be a hit throughout room for its scrumptious medley associated with flavours. You can pair this along with roti or naan, or warm rice.
Here is really a step-by-step recipe of khatte meethe baingan with full list of ingredients. Try which makes it at home and let us know how you enjoyed it.
- 6-7 small eggplants
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 6-7 garlic pods
- 1 cup onion, sliced
- 1 cup tomato, sliced
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp sugar
- ½ tsp dried out fenugreek simply leaves
- 1 tbsp coriander leaves, chopped
- Water as required
- Salt to taste
1. Deep fry eggplants until they are golden in colour
2. High temperature oil in a pan, add cumin seeds, mustard seeds, garlic, red onion, tomato and salt.
3. Mix it for few minutes. Now include red chilli natural powder, turmeric powder, coriander powder.
4. Pour water so that the masala doesn’t burn. Include sugar, dried fenugreek leaves plus coriander leaves.
5. Cook another 10-15 minutes.
6. Garnish along with fresh coriander.
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About Sushmita SenguptaSharing a strong penchant for food, Sushmita loves everything good, cheesy and greasy. The girl other favourite pastime activities apart from discussing food includes, reading, viewing movies and binge-watching TV shows.