Give your everyday brinjal a delicious Kashmiri twist! Crispy golden-brown eggplant is cooked in a fragrant gravy and finished with tangy tamarind water for that signature sour flavour.
Pair this flavorful Khatte Baingan with hot, steaming rice and enjoy a comforting meal inspired by the flavours of Kashmir.
Timestamps:
0:00 – 0:20 – Intro
0:20 – 1:06 – Preparing the Eggplant
1:06 – 1:42 – Golden Frying
1:42 – 3:44 – Making Khatte Brinjal Gravy
3:44 – 4:12 – Ready to Relish
Ingredients
500 gms Brinjal
Mustard Oil (for frying)
¼ cup Mustard Oil
1 tsp Cumin Seeds
2 tsp Red Chilli Powder
2 tsp Fennel Seeds Powder
1 tsp Turmeric Powder
1 tsp Dry Ginger Powder
3-4 Green Chillies
1 tsp Coriander Seeds Powder
Salt (as per taste)
1 cup Water
Tamarind Water
Coriander Leaves (as required)
Why You’ll Love This Recipe:
✔️ Tangy & flavorful
✔️ Crispy golden aubergines
✔️ Easy to make
✔️ Perfect with rice
Do check out more episodes of Indian Food Diaries:
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#kashmirifood
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#indianfood
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Chef: Sherie
Copyrights: REPL
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