Kashmiri Khatte Baingan

Submitted by Shinjini Ghatak Dec 10, 2014 No comments 7,697 views 0 fav

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Eggplants in a tangy spice mix.

Prep time 10 mins

Cook time 45 mins

Serves 2

CuisineKashmiri

CourseMain Course

DifficultyEasy

DietaryVegetarian

Main Ingredients Eggplant, tomatoes

Kashmiri cuisine is rich in spices and flavor. This recipe is a simple yet flavorful mix of eggplants and tomatoes.

If you want to make it gravy, add a little water after the tomatoes are cooked and let it come to a boil. Add the eggplants and cook till desired consistency.

Ingredients

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1 medium sized eggplant (cut into medium thick slices)
1 onion finely chopped
1 tomato finely chopped
½ tbsp grated ginger
a pinch of hing (asafoetida)
1/2 tsp fennel seeds
1 cinnamon stick
2 green cardamoms
1 tsp coriander pwd
1/2 tsp turmeric powder
1 tsp kashmiri red chilli powder
½ tsp cumin seeds
salt to taste
½ tsp dry mango powder
¼ cup mustard oil

Kashmiri Khatte Baingan Ingredients

Steps

Heat oil in a wok and let it come to smoking point. Meanwhile rub the eggplant slices with salt and turmeric.
Drop them in hot oil and fry till golden brown. Remove and keep aside.
Reduce the heat and in the remaining oil add cumin seeds and fennel seeds along with green cardamoms and cinnamon stick and let it splutter.
To this add a pinch of asafetida and grated ginger. Sauté for a while.
Add the chopped onion and fry till its light golden brown in color.
Add the red chilli powder, coriander powder and fry till the spiced are cooked.
Add the chopped tomatoes and cook covered till the tomatoes are mushy and it starts separating oil.
Add salt and the fried eggplants and mix well to coat the eggplants lightly.
Sprinkle the dry mango powder and serve hot.