Baingan Ambila

This post is a few weeks late. I have a big backlog of work since I am back from vacation. On the day of Rakhi, I was running late in the evening to get sweets and Rakhi gift for my daughter. I knew she was looking forward to a special treat too. There was no time to make anything too special, so tried this Eggplant Sweet and Sour side dish.... It was such a hit with her, though she didn't really touch the eggplant, but happily slurped on the curry.

Ambila is a typical Oriya side dish. It is enjoyed with Rice, dalma and mixed vegetable curry. You can make ambila with mixed vegetables like Carrots and Radish too, but my pantry had only eggplants...

Ingredients

8 small eggplants
1/2 cup jaggery (less or more depending on the sourness of Imli)
1 tablespoon of Imli paste
handful of curry leaves
2 red chilies
1 tablespoon of panch phutana
1 table spoon fried Jeera and fried Methi powder
1 table spoon of oil
1/2 tea spoon turmeric powder
salt to taste

How to

Slit the small eggplants. Put them in a pan with a little water, salt and turmeric powder and cook until the eggplant softens (about 10 min). Keep aside when done.
Heat oil in a pan. Add panch phutana.
When they start to crack add curry leaves and red chilies.
Add 1 cup water, jaggery and imli paste and mix well.
Once the jaggery is is dissolved, add salt and jeera and methi powder.
Add the boiled Eggplant and cook for a few minutes.

Serve hot or cold. This stays fresh in the refrigerator for a week.