Khatte Meethe Baingan ...ish

Roughly my take on Indian sweet and sour eggplant. More thick-bodied sauce version: At the end, add about half can of crushed tomatoes that have been separately simmered with a little olive oil, alongside the veggies. Note that my curry powder contained: coriander, turmeric, mustard, cumin, fenugreek, paprika, cayenne, cardamom, nutmeg, cinnamon, cloves

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Step 1

Cut eggplants, onion, tomatoes

Step 2

Heat olive oil in large frying pan. When hot, add & cook onions until transparent. Then add eggplant & cook until lightly brown.

Step 3

Grate garlic and ginger together and add to pan.

Step 4

Then scoop half the tomatoes from the can and add to pan.

Step 5

Sprinkle curry powder, garam masala, and salt into pan.

Step 6

Meanwhile, mix water, lemon, and brown sugar in a bowl. Add to the pan at the end and stir in until all the water is gone.

Step 7

Serve on rice and/or with naan or roti.

Step 8

Note that my curry powder contained: coriander, turmeric, mustard, cumin, fenugreek, paprika, cayenne, cardamom, nutmeg, cinnamon, cloves