Khatta Meetha Baingan

Ingredients

• Baingans (Aubergine/Eggplant), small 12-16 (500 g), washed, wiped and slit
• Oil to deep fry the baingans
• Jeera (Cumin seeds) 1 tsp
• Ginger, finely chopped 1 tbsp
• Tomato, finely chopped ½ cup
• Tomato puree 1 cup
• Dhania (coriander) powder 2 tsp
• Haldi (turmeric) ½ tsp
• Garam masala ½ tsp
• Chilli powder ½ tsp
• Salt 2 tsp or to taste
• Sugar 1 tbsp or to taste
• Vinegar 1 tsp
• Hara dhania (coriander leaves), finely chopped ¼   cup
• Green chillies, finely chopped 1 tsp or to taste

Preparation

• Fry the baingans over high heat, till slightly soft but do not loose their shape and colour.

• Heat ¼ cup of the oil in another pan, add the jeera followed by the ginger and saute till a very light brown.

• Add the tomato and the puree, mix well and add the dhania, haldi, garam masala, chilli powder, salt, sugar and vinegar and saute till fat separates.

• Add the baingans, green chillies and half the hara dhania and cook for about 5 minutes.

• Garnish with the rest of the dhania and serve hot.