Cooking Instructions

Follow these steps for perfect results

Ingredients

0/16 checked
4
servings
500 g

Small Brinjal (Baingan / Eggplant)

Slit

4 unit

Onions

Sliced

1 unit

Tomato

Thinly sliced

1 unit

Cinnamon Stick (Dalchini)

3 unit

Cardamom (Elaichi) Pods/Seeds

1 tsp

Cumin seeds (Jeera)

0.25 tsp

Asafoetida (hing)

0.5 tsp

Turmeric powder (Haldi)

2 tsp

Kashmiri Red Chilli Powder

2 tsp

Coriander Powder (Dhania)

1 tbsp

Dry ginger powder

2 tsp

Fennel Powder

2 tbsp

Tamarind Paste

2 tsp

Coriander (Dhania) Leaves

Finely chopped

3 tbsp

Mustard oil

1 tsp

Salt

Step 1
~3 min

Wash and slit the baby eggplants into 4 from the bottom, keeping the stack intact.

Step 2
~3 min

Immerse the eggplants in a bowl of water until further use.

Step 3
~3 min

Heat 1 tablespoon of mustard oil in a pan until smoking.

Step 4
~3 min

Drain the eggplants, pat them dry, and add them to the pan.

Step 5
~3 min

Fry the eggplants until partly golden on the outside.

Step 6
~3 min

Remove the fried eggplants and set aside.

Step 7
~3 min

Add another tablespoon of mustard oil to the same pan and heat until smoking.

Step 8
~3 min

Add sliced onions and fry until golden brown.

Step 9
~3 min

Cool the fried onions and grind them into a smooth paste using a mixer grinder.

Step 10
~3 min

Set aside the onion paste.

Step 11
~3 min

Heat the remaining tablespoon of mustard oil in a pan until smoking.

Step 12
~3 min

Add cinnamon stick, green cardamom, and cumin seeds to the hot oil.

Step 13
~3 min

Make a paste of asafoetida, turmeric powder, coriander powder, and Kashmiri red chili powder using a little water.

Step 14
~3 min

Add the spice paste to the pan and cook until the oil separates.

Step 15
~3 min

Add the ground onion paste, dry ginger powder, and tamarind extract to the pan and mix well.

Step 16
~3 min

Cook the mixture until the raw smell of the tamarind disappears.

Step 17
~3 min

Add the fried baby eggplants, sliced tomatoes, and salt to the pan and mix well.

Step 18
~3 min

Simmer the mixture until the tomatoes turn mushy and the eggplants are cooked through.

Step 19
~3 min

Add fennel powder and mix well.

Step 20
~3 min

Simmer for another 5 minutes.

Step 21
~3 min

Switch off the heat and garnish with coriander leaves.

Step 22
~3 min

Serve hot with Lahsuni Dal, Phulkas, and Kachumber Salad.

Pro Tips & Suggestions

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.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

15 mins

Batch Cooking
Friendly
Make Ahead

The onion paste can be prepared a day in advance.

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Medium
Smell Intensity
Strong (Aromatic Spices)
Noise Level
Low
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve with roti or rice.

Serve as a side dish with a larger Indian meal.

Perfect Pairings

Food Pairings

Lahsuni Dal
Phulkas
Kachumber Salad

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

Kashmir, India

Cultural Significance

A staple vegetarian dish in Kashmiri cuisine, often served during celebrations and family meals.

Style

Occasions & Celebrations

Festive Uses

Weddings
Festivals

Occasion Tags

Weeknight Dinner
Family Meal
Party Appetizer

Popularity Score

70/100

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