Khatta Meetha Baigan (Sweet Sour Brinjals)
|Brinjals||1⁄2 Kilogram (Preferably The Plumper Variety)|
|Oil||1⁄2 Cup (8 tbs)|
|Onion||4 , finely sliced|
|Green chilies||2 , deseeded and finely sliced|
|Coriander||2 Teaspoon, finely chopped|
|Cumin powder||1 Teaspoon|
|Garam masala||1⁄2 Teaspoon|
|Tamarind||1 1⁄2 Tablespoon (Soaked In 4-5 Tablespoons Water)|
|Jaggery||1 Tablespoon (Soaked With The Tamarind)|
Wash the brinjals and slice thickly into rings.
Sprinkle salt all over them and leave to drain for about 1/2 an hour.
Heat the oil in the frying pan and fry the drained and dried brinjal slices in it till they're golden brown.
They will be cooked through too by then/Remove from the oil and keep aside.
Check the quantity of oil and increase or decrease as needed.
You should keep just about 2-3 tablespoons in the pan.
Into this oil, drop the cinnamon.
Let it start to turn colour.
Add the onions and fry light brown.
Add the chillies, coriander, cumin, salt, pepper, and garam masala and stirring continuously, fry for a few seconds.
Push the tamarind and jaggery pulp through a strainer and add the extract to the pan (the seeds may be discarded).
Simmer the mixture for 2-3 minutes.
Add the brinjals to the pan, stir to coat evenly and simmer for another 2-3 minutes.