Follow these steps for perfect results
Small Brinjal (Baingan / Eggplant)
Slit
Onions
Sliced
Tomato
Thinly sliced
Cinnamon Stick (Dalchini)
Cardamom (Elaichi) Pods/Seeds
Cumin seeds (Jeera)
Asafoetida (hing)
Turmeric powder (Haldi)
Kashmiri Red Chilli Powder
Coriander Powder (Dhania)
Dry ginger powder
Fennel Powder
Tamarind Paste
Coriander (Dhania) Leaves
Finely chopped
Mustard oil
Salt
Wash and slit the baby eggplants into 4 from the bottom, keeping the stack intact.
Immerse the eggplants in a bowl of water until further use.
Heat 1 tablespoon of mustard oil in a pan until smoking.
Drain the eggplants, pat them dry, and add them to the pan.
Fry the eggplants until partly golden on the outside.
Remove the fried eggplants and set aside.
Add another tablespoon of mustard oil to the same pan and heat until smoking.
Add sliced onions and fry until golden brown.
Cool the fried onions and grind them into a smooth paste using a mixer grinder.
Set aside the onion paste.
Heat the remaining tablespoon of mustard oil in a pan until smoking.
Add cinnamon stick, green cardamom, and cumin seeds to the hot oil.
Make a paste of asafoetida, turmeric powder, coriander powder, and Kashmiri red chili powder using a little water.
Add the spice paste to the pan and cook until the oil separates.
Add the ground onion paste, dry ginger powder, and tamarind extract to the pan and mix well.
Cook the mixture until the raw smell of the tamarind disappears.
Add the fried baby eggplants, sliced tomatoes, and salt to the pan and mix well.
Simmer the mixture until the tomatoes turn mushy and the eggplants are cooked through.
Add fennel powder and mix well.
Simmer for another 5 minutes.
Switch off the heat and garnish with coriander leaves.
Serve hot with Lahsuni Dal, Phulkas, and Kachumber Salad.
Expert advice for the best results
Fry the eggplants until they are slightly browned to enhance their flavor.
Adjust the amount of Kashmiri red chili powder according to your spice preference.
Ensure the tamarind paste is well cooked to remove its raw taste.
Everything you need to know before you start
15 mins
The onion paste can be prepared a day in advance.
Serve hot in a bowl, garnished with fresh coriander leaves. A dollop of cream can be added for richness.
Serve with roti or rice.
Serve as a side dish with a larger Indian meal.
Aromatic white wine to complement the spices.
Discover the story behind this recipe
A staple vegetarian dish in Kashmiri cuisine, often served during celebrations and family meals.
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