Kashmiri Khatte Baingan

Kashmiri Khatte Baingan by Anand Caterers Pvt. Ltd

Ingredients:

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

Method:

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.