Khatta ​meetha baingan is a North Indian dish made with small baby eggplants. It is a great dish to be served hot chapatis (or any Indian flatbread) or steamed Rice. You can also serve it as a side dish as part of a larger more elaborate meal.
Ingredients
Small size eggplants – 10 to 12
onions – 1 , finely chopped
tomatoes- 2 , finely chopped
green chilles – 3 to 4
ginger – garlic paste – 1 tbsp
turmeric powder – 1 tsp
coriander powder – 1 tbsp
red chilli powder – 1 tsp
tamarind paste – 1 tsp
jaggery – 1 small piece
mustard seeds – 1 tsp
fenugreek seeds – 1 tsp
cumin seeds – 1 tsp
salt as per taste
oil – 3 tbsp
For marination
mustard powder – 1 and 1/2 tbsp
turmeric powder – 1 tsp
salt – 1 tsp
oil – 1/4 cup

marinate the eggplants with mustard powder, turmeric powder, salt and oil. Bake them for 15 – 20 min at 400 deg F till the eggplants are tender. Set them aside.

Heat oil in a pan . Add mustard seeds, fenugreek seeds and cumin seeds. When the seeds start spluttering add the onions and saute till they become light brown. Next add in ginger garlic paste, green chillies, tomatoes and all the spice powders and saute till tomatoes become soft and oil separates.
Add the baked eggplants , tamarind paste and jaggery, and simmer for 7 to 8 minutes.
Sweet and Sour Eggplant / Khatta Meetha Baingan curry is ready.