BAINGAN KASHMIR SE is a very simple and quick aubergine recipe and it tastes incredible. The recipe is straigth and simple because it has very less inredients. It is sour and spicy because of the different spices used in making the curry.
The finishing of all the Kashmiri recipes is always the special chili powder which is used in all the recipes, that is Kashmiri Lal Mirchi. It add colors to the dish without adding the spice.
The method of making Khatte baigan is divided into two easy steps.
1. Cutting and frying the eggplants.
2. Coating them in the gravy made with spices.
BAINGAN KASHMIR SE
8 small Baingan
1/2 tbsp turmeric powder
1/2 tbsp coriander powder
1/4 tbsp Heeng or Asafoetida
1 tbsp of Amchoor powder 1 tbsp of Red Kashmiri Chili powder
1/2 tbsp dry ginger powder
1/2 tbsp Fennel powder
Salt to taste.
1 tbsp oil for making curry
oil for deep frying
fresh cilantro ( dhaniya patti) for garnishing
MAKING OF BAINGAN KASHMIR SE
Wash and wipe the baingan dry and making a plus sign slit length wise from the base towards the stalk, this will divide the eggplant into quarters keeping them joined at the top.
Heat the oil in a pan for deep frying. Once the oil is hot, deep fry the eggplants until they are little brown from inside.
Take them out on a paper towe so that the excess oil is removed.
Now in another pan or kadhai, add 1tbsp of oil and heat it. Once the oil is hot, turn the flame on medium and add heeng, ginger powder and stir for 10 seconds. Then add Turmeric, coriander powder, fennel powder, red chili powder and salt.
Add a cup of water and let this mixture cook for 2 minutes. The add the egg plants and cover the pan with lid.let the curry cook for about 10 minutes on medium flame.
After 10 minutes, flip the eggplants and add Amchoor powder and cook for another 5 minutes.
Mix well and then turn off the flame. Garnish with fresh cilantro leaves and serve them hot with rice or rotis and enjoy.