Sweet and Sour Aubergine

Recipe for Sweet and Sour Aubergine is one of the delicious foods for the people of all over the world. A few months ago, before I started this blog. I am a citizen of Bangladesh. I had a great desire about food. So I started this blog about Recipe. Once upon at a time I and my family went to a Chinese restaurant to take our lunch. But I do remember what we ate, especially one dish. It was a sweet and sour aubergine with red bell peppers. I enjoyed the dish so much that I wrote it down in my little travel notebook, with my best guess as to what the ingredients were. I loved the flavor combination—sweet, sour, salty, and just a little bit spicy. Recipe for Sweet and Sour Aubergine is par-eve and vegan. It is not difficult to prepare recipe for Sweet and Sour Aubergine. Some necessary ingredients are essential to make this recipe. The cooking process is given below;

Ingredients:

• 1 kg (2 lb) aubergine
• 1 teaspoon ground turmeric
• ½ - 1 teaspoon chilli powder
• 1 teaspoon ground cumin
• 2 teaspoons ground coriander
• ½ teaspoon ground ginger
• 1 teaspoon ground garlic
• 2 teaspoons finely chopped onion
• 2 tablespoons tamarind puree
• 2 tablespoons sugar or molasses
• 1 teaspoon panchforan
• 2 bay leaves
• ¾ cup cooking oil
• Salt to taste

How to prepare:

• Slice the aubergine 1 cm (1/2”) thick and put in water. Drain water.
• Mix together the ground spices and salt to make a paste. Rub the slices of aubergine with a quarter of the mixed spices. Fry the aubergine light brown in a little oil, 2-3 slices at a time in a covered frying pan.
• Choose a suitable saucepan in which the aubergine can be arranged in one or two layers.
• Heat rest of the oil in the saucepan. Add the panchforan and bay leaf. Stir; add rest of the spices except sugar and tamarind. Add half cup of water stir and fry till the oil surfaces.
• Add 3 cups of water, tamarind and sugar to taste and stir. Arrange the aubergine slices, cover and cook over a low heat for about 30 minutes.
• Remove from heat when gravy is very thick and oil separates out.

Serve with chapatti, luchi, khichuri, plain polao or fluffy boiled rice and boiled lentil.

Yields 8-10 servings.