Khatta Meetha Baingan

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. 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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