Khatta Meetha Baingan

Khatta Meetha Baingan

Tok Mishti Begun

Sour Sweet Aubergine

Fresh Dwarf Aubergines – Slit into fours leaving the stem intact. The pices whould whole with deep cuts.

Soak the Brinjals in salted water for about 30 minutes and drain the liquid.Apply Salt and Turmeric and set aside for 15 minutes.Shallow Fry the Aubergines until evenly red on all sides and set aside.Soak Tamarind paste in warm water.Heat Oil in a Wok and add Kashmiri Mirchi Powder. Immediately put in some dissolved Asafoetida.Cook for a minute and add the tamarind water.Add a bit of turmeric and some whole Garam Masala.Bring to a boil (add some water if required) and add the veggies. Add some sugar, fennel powder and ginger powder.The dish is done as soon as the aubergines are nicely napped with the masala and amino acids.

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