Vegna Khatta Meetha (Sweet and sour aubergines) recipe
ingredients
750 g (26 oz) Aubergines (baingan), cut into 1/2 inch cubes
3/4 cup (150 ml) 5 floz Vegetable oil
10 Curry leaves (kadhi patta)
1 Green chilli, finely chopped
1 1/2 tbsp (30 g) 1 oz Jaggery (gur) or sugar
Salt to taste
2 tbsp (30 ml) 1 fl oz Vinegar (sirka)
3/4 cup (150 ml) 5 floz Vegetable oil
10 Curry leaves (kadhi patta)
1 Green chilli, finely chopped
1 1/2 tbsp (30 g) 1 oz Jaggery (gur) or sugar
Salt to taste
2 tbsp (30 ml) 1 fl oz Vinegar (sirka)
Grind to a paste with 2 - 3 tbsp vinegar:
10 Garlic (lasan) cloves
1 1/2 tsp Cumin (jeera) seeds
3 tsp (6 g) Coriander (dhaniya) seeds
6 Dry red chillies (sookhi lal mirch)
1 1/2 tsp Cumin (jeera) seeds
3 tsp (6 g) Coriander (dhaniya) seeds
6 Dry red chillies (sookhi lal mirch)
method
1. In a wide-bottomed pan, heat the oil till hot. Add the aubergines and fry for a few minutes till light brown. Remove with a slotted spoon and drain the excess oil on absorbent paper towels. Keep aside.
2. In the same oil (add a little more oil if needed), add curry leaves, green chilli, and red chilli paste; saute for 2 minutes. Add the aubergines and mix well.
3. Add jaggery or sugar, salt, and vinegar; cook covered, on medium heat, till the aubergines turn soft. Serve hot.
2. In the same oil (add a little more oil if needed), add curry leaves, green chilli, and red chilli paste; saute for 2 minutes. Add the aubergines and mix well.
3. Add jaggery or sugar, salt, and vinegar; cook covered, on medium heat, till the aubergines turn soft. Serve hot.
serving amount
serves: 4 - 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
