Kashmiri khatte baingan recipe
Here's a simple recipe for Kashmiri Khatte Baingan:
Ingredients:
- Small purple eggplants (baingan) - 500g
- Tamarind pulp - 2 tablespoons
- Mustard oil - 2 tablespoons
- Asafoetida (hing) - a pinch
- Fennel seeds (saunf) - 1 teaspoon
- Cumin seeds (jeera) - 1 teaspoon
- Kashmiri red chili powder - 1 teaspoon
- Turmeric powder - 1/2 teaspoon
- Dry ginger powder (sonth) - 1/2 teaspoon
- Salt - to taste
- Water - as needed
Instructions:
1. Wash and cut the eggplants into quarters, leaving the stems intact.
2. Soak tamarind in warm water and extract the pulp.
3. Heat mustard oil in a pan. Once it's hot, add asafoetida, fennel seeds, and cumin seeds. Let them splutter.
4. Add the eggplants to the pan. Stir and cook for a few minutes until they start to soften.
5. In a small bowl, mix Kashmiri red chili powder, turmeric powder, dry ginger powder, and a little water to make a paste. Add this paste to the eggplants and mix well.
6. Pour the tamarind pulp over the eggplants, add salt, and mix. Adjust the water as needed to achieve the desired consistency.
7. Cover the pan and let it simmer on low heat until the eggplants are tender and the flavors are well blended. Stir occasionally.
8. Once the eggplants are cooked, adjust the seasoning if necessary and turn off the heat.
9. Serve Kashmiri Khatte Baingan with steamed rice or roti.
Enjoy your delicious Kashmiri dish!
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