This recipe comes from Lucknow kitchens. It goes well with Awadhi cuisine, especially the biryani and kababs. It is a great accompaniment with snacks like samosa, pakora, spring roll, and staple rice dishes like khichri and pulao.
This looks golden, smells great, and tastes wonderful. The only thing to be careful about is to keep the heat slow while caramelising. We want it golden, but overdo it by just a few seconds and the sugar burns and makes it bitter.
Roza Aftaari is a time for bonding. Along with the dates to end the fast for the day, drinks are the first choice, nimbu pani, tea, water, juices…
Here is an Awadhi variation of Kashmiri Khatte Baingan. Ayurvedically speaking, though individual food items have their own strengths, on cooking along with other ingredients, the prabhaav may change. For instance, tomatoes on their own have a heating vipaka and provoke vata, pitta and kapha dosha. Yet when cooked with cumin, turmeric and onions, they work fine.