Khatta Meetha Baingan (Sweet and Sour Eggplant Curry)

Khatta Meetha Baingan
Khatta Meetha Baingan. Lubna Karim Photography / Getty Images
Ratings (14)
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
386 Calories
3g Fat
90g Carbs
15g Protein
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Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 386
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 264mg 11%
Total Carbohydrate 90g 33%
Dietary Fiber 44g 156%
Protein 15g
Calcium 164mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In Hindi, khatta means sour and meetha means sweet. Sweet, sour and hot flavors combine beautifully in this delicious vegetable dish.

Eggplant is rich in phytonutrients (naturally occurring nutrients that help fight disease-causing free radicals) and dietary fiber. I always joke about how I have never met an eggplant I did not love! This dish is no exception. Khatta ​meetha baingan is made with small baby eggplants and is of North Indian origin. It is a great dish to eat by itself or with hot chapatis (Indian flatbread) or freshly made basmati Rice. You can also serve it as a really substantial side dish as part of a larger more elaborate meal. 

Ingredients

  • 10 baby eggplants
  • 6 curry leaves
  • 2 dried red chilies (or green chilies, slit lengthwise)
  • 1 tsp. cumin seeds
  • 1 tsp. black mustard seeds
  • 1 tsp. ginger grated
  • 1 tsp. garlic (very finely minced)
  • 1 tbsp. coriander powder
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • 1 tsp. vinegar
  • 2 large tomatoes (chopped fine)
  • 3 tsp. tomato ketchup
  • Salt to taste
  • 2 tbsp. vegetable oil (or canola or sunflower cooking oil)
  • Garnish: chopped coriander leaves

Steps to Make It

  1. Trim the stems of the eggplants very slightly at the tip and then slit the eggplants into quarters in such that you don't go all the way up to the stem. Leave a bit uncut as this holds the quarters together.

  2. Heat the cooking oil in a pan and add the curry leaves, mustard and cumin seeds. When they stop spluttering, add the grated ginger and finely minced garlic and sauté for a minute.

  3. Now add the dried chilies and sauté for another minute or two.

  4. Add the coriander, turmeric and red chili powders, vinegar, tomatoes, tomato ketchup and stir to mix everything together well. Sauté for a minute.

  5. Now add the trimmed and slit eggplants, sprinkle with salt to taste and cook till the eggplants are tender.

  6. When done, turn off the heat and garnish the dish with the chopped coriander leaves.

  7. Serve with freshly made, hot chapatis (Indian flatbread) or ​parathas (pan-fried Indian flatbread).

Tips:

  • When buying eggplants, choose ones that are firm and glossy in appearance. Do not buy ones that are bruised or have brown patches.

  • Do not store eggplant in a plastic bag in your fridge as this causes it to spoil faster. Store open in the vegetable rack.

  • Only cut an eggplant just before you are about to use it. If you cut it too much in advance it will start to turn brown due to oxidation.