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 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.
Ingredients:
Mustard oil - 3 tbsp
Cinnamon - 1 stick
Cloves - 6
Cumin seeds - 1 tbsp
Green Cardamom - 5
Asafoetida - 1/2 tsp
Kashmiri Red Chilli Powder - 1 tbsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Dry Ginger Powder - 1 tbsp
Onion - 2 sliced
Garlic cloves - 10
Green Chillies - 5
Long or baby Brinjals - 5
Tomato - 1 sliced
Fennel seeds - 1 tsp
Coriander leaves to garnish
Tamarind pulp - 2 tbsp
Salt to taste
Oil for deep frying
Water - 1 cup
Method:
Wash and wipe the brinjals well. Make 2 slits lengthwise, taking care not to chop off the stem portion.
Heat oil in a wok and deep fry the brinjals. Once done, keep aside in a bowl.
In another wok add mustard oil, cinnamon, cumin seeds, green cardamoms, Kashmiri red chilies, asafoetida powder, turmeric powder, coriander powder and little salt. Mix them well together and add little water.
Add dry ginger powder and combine them together.
Add sliced onion, garlic, green chillies and brinjals. Fry them well together.
Cover them and let the brinjals cook for 10 minutes.
Add the sliced tomatoes, fennel seeds, tamarind pulp and little water.
Let the tomatoes cook.
Sprinkle some coriander leaves.
Serve the Kashmiri Khatte Baingan hot with rice and dal or roti.
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