BEGUNER TOK JHAL MISHTI | SWEET N’ SOUR BRINJAL CURRY | LETSCOOKWITHTINA

Creamy Eggplant cooked with mild spices is one of those vegetarian dishes that is often cooked at our home. This is a pure vegetarian recipe cooked without any onion and garlic. This is a slow -cook recipe, where fried eggplant pieces are tossed in a yummy gravy of tomato, tamarind pulp.

Begun or Eggplant is very popular in our household. My mother who is a big fan of Begun , loves any Recipe cooked with Eggplant.Though soft deep oil fried Begun Bhaja tops the chart, this Yummy less Spicy Curry is also her favourite.

Tok- Jhal- Mishti Curry is a popular Bengali style Curry version. This Tok-Jhal-Mishti version curry is a delicious amalgamation of hot, sweet and sour taste. This delicious version can be cooked with paneer, or any fish or eggs.

Ingredients

• 1 large Brinjal
• 1 medium size Tomato
• 2 Green Chilli
• 1 Tsp Turmeric Powder
• Salt and sugar to taste
• 2 Tsp Tamarind Paste
• 1 Tsp Turmeric Powder
• Mustard Oil

HOW TO COOK BEGUNER TOK JHAL MISHTI

1. Chop Eggplant into thick slices.
2. Sprinkle 1 Tsp Turmeric Powder and 1 Tsp salt. Coat Brinjal pieces well and set aside for 10 minutes.
3. Chop the tomato and chilli and put it in blender. Make paste.
4. Pour mustard oil in pan. Put Begun pieces for frying. Fry them in medium flame. Flip once.
5. Once Begun Pieces get fried, set them aside.
6. Now temper the same oil with 1 tsp sugar.
7. Put the tomato-chilli paste in pan.
8. Stir for a while.
9. Add salt to taste.
10. Keep stirring so that tomato puree doesn’t get burnt.
11. Add water.
12. As water starts boiling, add the fried Begun pieces.
13. Add tamarind paste.
14. Mix everything well.
15. Cook for few minutes more and it’s ready.
16. Garnish with chopped coriander leaves and serve hot.

Note

1. If tamarind paste is not available, curd is a wonderful replacement for it.
2. Green chilli or dry red chilli both can be used,or either one of them can be used depending on taste.