Kashmiri Khatte Baingan

Kashmiri Khatte Baingan by Anand Caterers Pvt. Ltd


  1. Long brinjals – 10
  2. Mustard oil – 6 Tablespoons
  3. Cinnamon stick – 2
  4. Cumin seeds (zeera) – 2 Tablespoons
  5. Green cardamom (elaichi) – 10
  6. Kashmiri red chillies – 2 Tablespoons
  7. Asafoetida (hing) – 1 Teaspoon
  8. Turmeric powder (haldi) – 1 Teaspoon
  9. Coriander powder (sookha dhaniya powder) – 1 Teaspoon
  10. Salt, to taste
  11. Dry ginger powder (saunth powder) – 2 Tablespoons
  12. Onions – 4, sliced
  13. Tomato – 2, sliced
  14. Fennel seeds (saunf) – 2 Teaspoons
  15. Coriander leaves – 1 Tablespoon, chopped
  16. Lime – 1, juiced


Heat oil in a kadahi. Add the cinnamon, cumin seeds, green cardamoms, kashmiri red chilies, asafoetida powder, turmeric powder, coriander powder and little salt. Mix them well together and add little water.

Add dry ginger powder and combine them together. Add sliced onion and brinjals. Fry them well together. Cover them and let the brinjals cook for 20 minutes. Add the sliced tomatoes, fennel seeds and little water. Let the tomatoes cook. Sprinkle the coriander leaves and lime juice. Serve the Kashmiri khatte baingan hot.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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