Name: Kashmiri Khatte Baingan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Baby Eggplant, slit crosswise but kept intact at the stem; 2 tbsp Mustard Oil, for frying and gravy; 1 tbsp Tamarind Paste, mixed with a splash of water; 1 tsp Fennel Powder; ½ tsp Ground Dried Ginger; ¾ tsp Kashmiri Chili Powder; ¼ tsp Ground Turmeric; ⅛ tsp Asafoetida, hing; ½ tsp Cumin Seeds; ¾ tsp Salt, to taste; ½ cup Water

45 mintotal

Prep 15 min · Cook 30 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

Wash and slit the baby brinjals. Heat the mustard oil in a heavy pan until it smokes, then lower the heat to prepare for frying.
Carefully fry the brinjals in the oil until they are soft, blistered, and thoroughly cooked. Remove them from the oil with a slotted spoon and set aside.
In the same pan, verify the remaining oil is sufficient for tempering; add more if required. Introduce the cumin seeds and asafoetida, allowing them to splutter for a few seconds.
Whisk the Kashmiri red chilli powder, turmeric, fennel powder, and dry ginger powder with a splash of water to form a uniform paste. Swiftly add this paste to the oil to bloom the spices without burning.
Stir the blooming spices briskly for 30 seconds. Pour in the diluted tamarind water and season with salt. Mix well and let the sauce come to a rolling boil.
30 sec
Add water to achieve the desired gravy consistency. Gently submerge the fried brinjals back into the simmering pan.
Cover and simmer gently on low heat for 10 minutes, allowing the brinjals to absorb the tart and aromatic spices. The oil should rise and float beautifully on the surface.
10 min
Turn off the flame and serve warm for the best flavor profile.

How to tell it's done

Melt-in-mouth eggplants coated in a glossy, dark reddish-brown, deeply tart and mildly spiced thin sauce.

Getting it right

Tip

Fennel (Saunf) and Dry Ginger (Saunth) powders constitute the soul of Kashmiri cooking. These aromatics must never be skipped for an authentic flavor profile.

What to serve it with

Best enjoyed alongside steaming hot steamed Basmati Rice or soft, warm flatbreads.

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Ingredients