Bengali Khatta Begun (Sweet and Sour Eggplant)

[Guest guest]

Bengali Khatta Begun (Sweet and Sour Eggplant)

 

2 lbs. eggplant

1/4 cup tamarind paste (middle eastern or Indian

market)

1/2 tsp. ground turmeric

1 tsp. ground cumin

1/2 tsp. ground red chilli

2 tsps. ground coriander

2 tsps. salt

3/4 cup ghee

1/4 tsp. ground ginger

1/2 cup sugar

1 tsp panchforan

2 bay leaves

 

Slice eggplant into 1/2 inch thick rounds, wash and

drain water. Mix ground spices and salt to make a

paste. Mix eggplant slices to coat with half of the

paste. Fry slices until light brown in a covered pan.

Set aside as you finish the rest of the frying. Choose

a pan in which 2 or 3 layers of eggplants can be

arranged afterwards. Keep the pan full of fried

eggplant in the refrigerator for few hours before

serving. (Nice, because this prep can be made early.)

Heat rest of the ghee in that pan. Add panchforan, bay

leaf, and rest of the spices except sugar and

tamarind. Add 1/2 cup of water and stir until ghee

separates. Add 2 cups of water, tamarind and sugar and

arrange eggplant slices. Cover and cook for about one

hour. Remove from heat when gravy is thick and is separated.