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

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, kashmiri khatte baingan | kashmiri tangy eggplants. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Kashmiri Khatte Baingan

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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:
  1. Take 12-16 Baby Baingan/ Eggplants Small to Medium
  2. Get 2 Medium Tomatoes (Finely Chopped)
  3. Take 2 Medium Potatoes (Boiled)
  4. Make ready 1 Onion Small to Medium (Finely Chopped)
  5. Take 2 Teaspoons Garlic Paste
  6. Prepare 2 Teaspoons Kashmiri Mirch Powder
  7. Prepare 1/2 Teaspoon Turmeric Powder
  8. Prepare 4 Brown Cardamoms (Seeds only)
  9. Make ready 1 Small to Medium Cinnamon Sick
  10. Take 2 Teaspoons Cumin Seeds
  11. Prepare 1 Teaspoon Peppercorns
  12. Make ready 6 Cloves
  13. Take to taste Salt
  14. Prepare 4 Tablespoons Tamarind Pulp
  15. Get 1/2 small bunch Coriander Leaves(Chopped)
  16. Get 6-8 Green Chilies (Chopped)
  17. Prepare 4 Tablespoons Mustard Oil for shallow frying
Steps 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.

So that is going to wrap it up with this special food kashmiri khatte baingan | kashmiri tangy eggplants recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!