Khatte Meethe Baingan

Ingredients

• 8-9 baby eggplants (around 460 grams, cut into 1-inch pieces)
• 2 tablespoons oil (30 ml, I used avocado oil)
• 1 inch ginger
• 3-4 large garlic cloves
• 1 green chili
• 1/3 cup water (80 ml)
• 2 tablespoons tamarind concentrate
• 4 teaspoons jaggery
• 1.5 tablespoons mustard oil (22 ml, or use any oil of choice)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon kalonji (nigella seeds)
• 2 whole dried red chilies
• 1/4 teaspoon hing (asafoetida, skip to make gluten-free)
• 2 medium tomatoes (240 grams, chopped)
• 2 tablespoons water (30 ml)
• 1/2 teaspoon coriander powder
• 1/4 teaspoon turmeric
• 1/2 teaspoon kashmiri red chili powder
• 1/2 teaspoon salt (or to taste)
• cilantro (to garnish)

Instructions

1. 1

   Cut each baby eggplant lengthwise in 2 parts and then cut each half further in 2 to 3 pieces, around 1-inch each. Heat 2 tablespoons of oil (I used avocado oil here) in a wok on medium heat. Once hot add the eggplants pieces into the pan.Fry for 7 to 8 minutes on medium heat until eggplant is cooked and light brown, it should not be very mushy though. Remove on a plate.

2. 2

   Meanwhile, using a mortar and pestle, crush ginger, garlic and green chili and set aside.

3. 3

   To make jaggery-tamarind water, to a small pan add 1/3 cup cup water, 2 tablespoons tamarind concentrate and 4 teaspoons jaggery.Let it come to a boil, once it starts boiling , then let it boil for 4 minutes on medium heat till it slightly thickens. Do not thicken it like a chutney but the it should thicken slightly. Set aside.

4. 4

   Now to the same wok, add 1.5 tablespoons mustard oil on medium-high heat. Heat the mustard oil really well and then add cumin seeds, fennel seeds, kalonji and let them sizzle. Add red chilies and hing and saute few seconds.

5. 5

   Add crushed ginger-garlic and cook 1 to 2 minutes until ginger-garlic starts changing color.

6. 6

   Then add the chopped tomatoes and mix. Cook for 2 to 3 minutes until the tomatoes are soft.

7. 7

   Add the tamarind and jaggery concentrate and mix well. Also add 2 tablespoons water and cook for 1 minute

8. 8

   Then add spices- coriander, turmeric , kashmiri red chili and salt. Mix well and cook the spices for 1 minute.

9. 9

   Add in the pan fried eggplants and mix. Cook for around 3 to 4 minutes on medium heat until all flavors all well combined.

10. 10

    Then add the chopped cilantro and mix. Garnish with more cilantro and serve hot.