Khatta Meetha Baingan

May 6, 2016



Watch me make Khatta Meetha Baingan, sweet and sour roasted baby aubergines, in sizzling Panch Phoron, Bengali five spice mix. This is the perfect vegan dish for a busy weekday or to accompany a weekend feast. For extra speed, roast the aubergines while you’re making the chutney. And you can substitute the fresh tamarind for a tablespoon of the ready paste version dissolved in some water.

The ingredients list is as follows.

Feeds 2:

5 baby aubergines

1 tsp Panch Phoron or Bengali Five-Spice Mix (or half tsp each mustard seeds, fennel and cumin seeds)

2cm diameter ball of tamarind block

2 dry red chillies

Pinch of asafoetida

1 tsp palm sugar (or light brown muscavado)

2 tsp oil

Water as needed

Salt to taste


One Response to “Khatta Meetha Baingan”

  1. Vicki Bagatti Says:

    May 7th, 2016 at 2:51 am

    Lovely aubergines! Sounds so delicious. I haven’t seen them cut like this since my Gujarati friend used to stuff them. You make everything look so easy to prepare.

    Sp pleased you think so on both counts – quicker, simpler and healthier is my motto! M x

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