Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, kashmiri khatte baingan | kashmiri tangy eggplants. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious. Kashmiri Tangy Eggplants is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Kashmiri Khatte Baingan
Kashmiri Khatte Baingan Recipe, Learn how to make Kashmiri Khatte Baingan (absolutely delicious recipe of Kashmiri Khatte Baingan ingredients and cooking method) Heres for you a brinjal recipe straight from Kashmir. Brinjals cooked in mustard oil with kashmiri red chillies and varied spices. This Kashmiri Khatte Baingan recipe is Excellent and find more Great recipes, tried & tested recipes.
To begin with this particular recipe, we must prepare a few components. You can have kashmiri khatte baingan | kashmiri tangy eggplants using 17 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Kashmiri Khatte Baingan | Kashmiri Tangy Eggplants:
- Take 12-16 Baby Baingan/ Eggplants Small to Medium
- Take 2 Medium Tomatoes (Finely Chopped)
- Get 2 Medium Potatoes (Boiled)
- Make ready 1 Onion Small to Medium (Finely Chopped)
- Make ready 2 Teaspoons Garlic Paste
- Prepare 2 Teaspoons Kashmiri Mirch Powder
- Get 1/2 Teaspoon Turmeric Powder
- Take 4 Brown Cardamoms (Seeds only)
- Get 1 Small to Medium Cinnamon Sick
- Take 2 Teaspoons Cumin Seeds
- Take 1 Teaspoon Peppercorns
- Make ready 6 Cloves
- Make ready to taste Salt
- Get 4 Tablespoons Tamarind Pulp
- Get 1/2 small bunch Coriander Leaves(Chopped)
- Prepare 6-8 Green Chilies (Chopped)
- Prepare 4 Tablespoons Mustard Oil for shallow frying
Though due to Islamic influence Kashmiri cuisine is known for its rich Non Veg. Kashmiri Khatte baingan is popular Kashmiri dish that deserves some recognition for its depth of spicy flavor and health benefits. Take a kadhai and add cooking oil to it. Heat it on a medium flame and once a little hot add the brinjals to it carefully.
Steps to make Kashmiri Khatte Baingan | Kashmiri Tangy Eggplants:
- Boil, peel & mash the Potatoes. Crush the Cardamom seeds & Peppercorns in a Mortar & Pestle or with a rolling pin. - Add it to the mashed potatoes along with the chopped Onions, Garlic Paste & a teaspoon of Salt. Mix well.
- Wash the Eggplants. Pat dry. Make 4 slits keeping the stems & tops intact. Stuff with the Potato mixture. Pack tightly.
- Heat Mustard Oil in a large nonstick Pan/Skillet over high heat. Smoke it. Reduce heat.
- Tip in the Cinnamon Stick, Pepper Corns & the Cloves. Let them crackle & release the lovely aroma.
- Add the Eggplants. Shallow fry until tender over low to medium heat turning occasionally. *Best way is to lift the Pan by the handle & swirl the Eggplants around. You might like to cook covered to avoid the spluttering.
- Add the Chopped Tomatoes, followed by the Tamarind Paste, Kashmiri Mirch, Turmeric & Salt. Cook covered for about 5 minutes. - Adjust seasoning.
- Transfer to a serving bowl. Sprinkle the Coriander Leaves & the Green Chilies.
- Serve hot with Roti/Parantha.
How to make Kashmiri Khatte Baingan. Heat oil in a deep frying pan Add a little salt in the oil and fry brinjals till they turn golden brown. In a separate vessel, add a Tbsp of hot oil. Add salt, red chili powder, clove, asafoetida liquid and a little water. Kashmiri khatte baingan is ready, garnish with green chilies.
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