Authentic Himachali Khatta Meetha Baingan with Pahadi Roti
Experience the unique flavours of the Himalayas with this sweet and sour eggplant preparation. Tender brinjals are simmered in a tangy tamarind and jaggery gravy, infused with traditional local spices for a truly comforting meal.
40min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed kadhai until it smokes slightly, then reduce the heat.
2
Add cumin seeds, fennel seeds, fenugreek seeds, and asafoetida, letting them splutter in the hot oil.
3
Add the quartered brinjals and sauté them for 5 minutes until they begin to soften.
4
Stir in the turmeric powder, coriander powder, red chilli powder, and salt, mixing well to coat the brinjals.
5
Pour in half a cup of water, cover the pan, and let the brinjals cook on medium-low heat until tender.
6
Stir in the tamarind pulp and jaggery powder, adjusting the balance of sweet and sour according to taste.
7
Simmer uncovered for another 5 minutes until the gravy thickens and coats the brinjals nicely.
8
Garnish with fresh coriander leaves and serve hot alongside warm wheat rotis.
Ingredients
500 grams small brinjals, quartered
2 tablespoons mustard oil
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1 pinch asafoetida
1 tablespoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri red chilli powder
2 tablespoons tamarind pulp
2 tablespoons jaggery powder
Salt to taste
Fresh coriander leaves for garnish
4 warm wheat rotis for serving
*This AI-generated recipe may contain inaccuracies.