This is usually served as a side dish in Kashmiri feasts and ceremonies for it's pop flavours. It's essentially golden fried auburgines laced in a thick, spicy and zingy gravy.
- 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
- 1.In a wok (kadai) add mustard oil, 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.
- 2.Add dry ginger powder and combine them together.
- 3.Add sliced onion and brinjals. Fry them well together.
- 4.Cover them and let the brinjals cook for 20 mintues.
- 5.Add the sliced tomatoes, fennel seeds and little water.
- 6.Let the tomatoes cook.
- 7.Sprinkle some coriander leaves and lime.
- 8.Serve the Kashmiri khatte baingan hot.