Khatta Meetha Baingan (Sweet and Sour Eggplant Curry)

Khatta Meetha Baingan
Lubna Karim Photography / Getty Images
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 servings
Nutrition Facts (per serving)
521 Calories
10g Fat
114g Carbs
12g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 521
% Daily Value*
Total Fat 10g 13%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 211mg 9%
Total Carbohydrate 114g 41%
Dietary Fiber 32g 116%
Total Sugars 43g
Protein 12g
Vitamin C 32mg 159%
Calcium 105mg 8%
Iron 4mg 24%
Potassium 1807mg 38%
*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. We always joke about how we have never met an eggplant we 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. 


  • 10 baby eggplants

  • 6 curry leaves

  • 2 dried red chiles, or green chilies, slit lengthwise

  • 1 teaspoon cumin seeds

  • 1 teaspoon black mustard seeds

  • 1 teaspoon grated ginger

  • 1 teaspoon very finely minced garlic

  • 1 tablespoon coriander powder

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon red chili powder

  • 1 teaspoon vinegar

  • 2 large tomatoes, finely chopped

  • 3 teaspoons tomato ketchup

  • Salt, to taste

  • 2 tablespoons vegetable oil, or canola oil, or sunflower oil

  • Chopped fresh cilantro leaves, for garnish

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 chiles 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).


  • 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. 

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