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.
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
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