Writing this blog after a long hiatus! Feels good to be posting a traditional family recipe that my mom and her sisters consistently make. It s a quick and easy way to make Baingan without the fuss of oil, frying etc…this tangy sweet and sour recipe will tickle your taste buds for sure!
Ingredients: Serves 4.
Rasam powder – 1 tbsp
Tamarind paste – 1 tsp
Jaggery – 11/2 inch cube
Green chillies – 3-4
Hing – 1 pinch
Oil and mustard for seasoning
Method: Slit a medium size eggplant into 4 pieces. Steam cook it for about 15 minutes. Once the vegetable becomes soft and mushy, drain the excess water and keep it aside. Squeeze the eggplant into small bite size pieces using your fingers.
In a separate bowl, using very little water, dissolve the jaggery. Add the tamarind paste, chilli powder to the jaggery water and mix this with the crushed vegetable.
(Tip: You can use the same water that is left behind from the vegetable after you steam it, so as to reatin the nutritional value. )
Then sprinkle the shredded cilantroe and coconut.
For the seasoning, heat oil in a shallow pan. Add mustard seeds till they splutter. Then add the curry leaves, slit green chillies and a pinch of hing. Garnish over the eggplant and toss it in gently. Enjoy with rice or rotis!