Khatta Meetha Tikha Baingan

Does the title give you an idea about the dish?? Its such a long name for a simple dish, but nothing else can describe this dish!!

I have no clue about the origin of the dish. I mean is it maharashtrian, punjabi or from somewhere else. The only thing I know about its origin is... Mom's kitchen!!! I totally LOVE this dish. It has all the tastes packed in it.. spicy, sweet and sour!!

Ingredients:
4 small brinjal
1/2 onion, finely chopped
1/2 tbsp chilli powder
1/2 tsp turmeric
1 tbspn shredded jaggery
1 1/2 tbsp tamrind paste
1/3 cup chopped cilantro
Salt to taste
2 cups of water

Method:

• Slit the brinjal like a "+" shape on one end.
• Mix all the other ingredients and squeeze together with fingers and mix well.
• Set aside for 10 mins.
• Stuff the mixture in the baingan. Some mixture will remain.
  
• In a hot pan, add about 2 tbspn of oil.
• When hot, add the brinjals one by one.
• Add the remaining mixture.
• Add about 1 cup of water.
  
• Cover and cook on high heat till it starts boiling, then lower the heat to medium.
• Keep on changing the brinjal's position.
  
• Let cook till the brinjals are thoroughly cooked on all sides.
• Check in between, and add the remaining water little by little so that the gravy doesn't become too dry.
• Garnish with chopped cilantro before serving.
  

Enjoy with phulkas or rotis or steamed rice!