Kashmiri Khatte Baingan

Here’s for you a Brinjal formula straight from Kashmir. Brinjals cooked in mustard oil with kashmiri red chillies and fluctuated flavors. As much as the food is known for their meat curries, similarly cherished are the vegan dishes including this jewel of a formula for Kashmiri Khatte Baingan made with a fricasseed onion glue, tamarind for harshness and flavors.

The key in this dish obviously for the ‘khatta’ flavors originates from the tamarind in spite of the fact that ground ginger and fennel are synonymous with cooking Kashmiri dishes. The utilization of fricasseed onion glue gives the curry an exquisite consistency and abundance while including a touch of sweetness. You don’t need to puree the onions you can simply sear them while cooking the curry to accelerate the procedure however it makes a distinction as the sauce truly sticks on to the aubergine and flavors the veg well through the openings made. Eat up in this curry with delicate chapattis or pulao. In spite of the fact that I feel its best cooked for a supper party close by different curries and will without a doubt charm your visitors!

Ingredients

• 3 Tbsp Mustard Oil
• 1 Cinnamon Stick
• 1 Tbsp Cumin Seeds (Zeera)
• 5 Green Cardamom (Elaichi)
• 1 Tbsp Kashmiri Red Chillies
• 1/2 Tsp Asafoetida (Hing)
• 1/2 Tsp Turmeric Powder (Haldi)
• 1/2 Tsp Coriander Powder (Sookha dhaniya powder)
• Salt, to Taste
• 1 Tbsp Dry Ginger Powder (Saunth Powder)
• 2 Sliced Onion
• 5 Long Brinjals
• 1 Sliced Tomato
• 1 Tsp Fennel Seeds (Saunf)
• Coriander Leaves, to Garnish
• 1/2 Lime

Method