Khatte Baingan is a very popular Kashmiri style brinjal curry which is cooked in spicy and sour gravy. Khatte Baingan is locally popularised as "Chokh Vangun". It is flavoured with fennel seed powder and ginger powder. Kashmiri food is famous for its use of aromatic, flavourful and rich spices. The brinjals are cooked in mustard oil with Kashmiri red chillies and varied spices. This recipe is a simple yet flavorful mix of eggplants and tomatoes or tamarind pulp.
LETS GET COOKING:
Course : Main Dish
Cuisine : Indian
Prep time : 10 minutes
Process time : 20 minutes
Total time : 30 minutes
Brinjal - 1/4 kg
Cinnamon - 1/2 inch
Cloves - 4
Green cardamom - 2
Black cardamom - 1
Pepper - 1 tsp
Cumin seeds - 1 tsp
Garlic - 4
Kashmiri red chili powder - 1 tsp
Turmeric powder - 1/4 tsp
Fennel seed powder - 1 tsp
Ginger powder - 1/2 tsp
Salt - 1 tsp
Tamarind juice - 1/4 cup
Oil - to fry
In a pan add oil, cut the brinjals as 'X' cut with the stem, fry them in oil until its half done
Strain the fried brinjal and keep
In the same oil, add cinnamon, cloves green cardamom, black cardamon, pepper and cumin seeds, sauté it well until aromatic
Now add chopped garlic to it and again sauté it until aromatic
Add Kashmiri chili powder, turmeric powder, fennel seed powder, ginger powder, salt as per taste and again sauté them until aromatic
Now add tamarind juice to it and mix
Now add fried brinjal to it and for 10 minutes and serve hot
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