Kashmiri Khatte Baingan | Kashmiri Tangy Eggplants
Kashmiri Khatte Baingan | Kashmiri Tangy Eggplants

Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, kashmiri khatte baingan | kashmiri tangy eggplants. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Kashmiri Khatte Baingan

To get started with this particular recipe, we have to 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 it.

The ingredients needed to make Kashmiri Khatte Baingan | Kashmiri Tangy Eggplants:
  1. Prepare 12-16 Baby Baingan/ Eggplants Small to Medium
  2. Take 2 Medium Tomatoes (Finely Chopped)
  3. Prepare 2 Medium Potatoes (Boiled)
  4. Make ready 1 Onion Small to Medium (Finely Chopped)
  5. Prepare 2 Teaspoons Garlic Paste
  6. Take 2 Teaspoons Kashmiri Mirch Powder
  7. Get 1/2 Teaspoon Turmeric Powder
  8. Prepare 4 Brown Cardamoms (Seeds only)
  9. Prepare 1 Small to Medium Cinnamon Sick
  10. Get 2 Teaspoons Cumin Seeds
  11. Get 1 Teaspoon Peppercorns
  12. Take 6 Cloves
  13. Prepare to taste Salt
  14. Make ready 4 Tablespoons Tamarind Pulp
  15. Make ready 1/2 small bunch Coriander Leaves(Chopped)
  16. Get 6-8 Green Chilies (Chopped)
  17. Get 4 Tablespoons Mustard Oil for shallow frying
Instructions to make Kashmiri Khatte Baingan | Kashmiri Tangy Eggplants:
  1. 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.
  2. Wash the Eggplants. Pat dry. Make 4 slits keeping the stems & tops intact. Stuff with the Potato mixture. Pack tightly.
  3. Heat Mustard Oil in a large nonstick Pan/Skillet over high heat. Smoke it. Reduce heat.
  4. Tip in the Cinnamon Stick, Pepper Corns & the Cloves. Let them crackle & release the lovely aroma.
  5. 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.
  6. Add the Chopped Tomatoes, followed by the Tamarind Paste, Kashmiri Mirch, Turmeric & Salt. Cook covered for about 5 minutes. - Adjust seasoning.
  7. Transfer to a serving bowl. Sprinkle the Coriander Leaves & the Green Chilies.
  8. Serve hot with Roti/Parantha.

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