Kashmiri Khatte Baingan Recipe: Tangy Eggplant Curry

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Kashmiri Khatte Baingan is a flavorful and tangy eggplant curry from the Kashmiri cuisine. This dish combines the rich taste of eggplants with a unique blend of spices and tamarind, resulting in a delicious and tangy curry. Here’s how to make Kashmiri Khatte Baingan:

Ingredients:

  • 6-8 small eggplants (baingan)
  • 1 large onion, finely chopped
  • 2-3 tomatoes, finely chopped
  • 1/2 cup tamarind pulp
  • 2-3 green chilies, slit lengthwise
  • 1 teaspoon mustard seeds
  • 1 teaspoon fennel seeds (saunf)
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground fennel seeds
  • 1/2 teaspoon garam masala
  • 1/4 cup mustard oil (you can use regular oil if preferred)
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions:

1. Preparing the Eggplants:

  1. Wash the eggplants and make a deep “X” cut at the base, keeping the stems intact.
  2. Soak the eggplants in a bowl of water with a little salt for 10-15 minutes.
  3. Drain and set them aside.

2. Preparing the Tamarind Mixture:

  1. In a bowl, mix tamarind pulp with 1/2 cup of water. Let it soak for 15 minutes.
  2. Squeeze the soaked tamarind to extract the pulp, and then strain it to remove any seeds or fibers. Set aside.

3. Making the Curry:

  1. Heat mustard oil in a pan. When it starts smoking, lower the heat and add the eggplants.
  2. Sauté the eggplants until they are slightly tender and browned. Remove them from the pan and set aside.
  3. In the same pan, add mustard seeds, cumin seeds, and fennel seeds. Let them splutter.
  4. Add chopped onions and sauté until they turn golden brown.
  5. Stir in ground ginger, ground fennel seeds, red chili powder, and turmeric powder. Cook for a few minutes until the spices release their aroma.
  6. Add chopped tomatoes and cook until they become soft and the oil starts separating from the masala.
  7. Add the tamarind pulp mixture and mix well.
  8. Gently add the sautéed eggplants to the pan.
  9. Add green chilies, garam masala, and salt. Mix gently.

4. Cooking the Curry:

  1. Cover the pan and let the curry simmer on low heat for about 15-20 minutes or until the eggplants are completely cooked and the curry thickens.

5. Serving:

  1. Garnish with fresh coriander leaves.
  2. Serve Kashmiri Khatte Baingan hot with steamed rice or naan.

Tips:

  • Soaking the eggplants in saltwater helps reduce their bitterness and enhances their flavor.
  • Adjust the spiciness by varying the amount of red chili powder.

Kashmiri Khatte Baingan is a delightful and tangy eggplant curry that’s rich in flavor and a unique addition to your menu. The blend of spices and tamarind creates a distinctive taste that’s a signature of Kashmiri cuisine. Enjoy the tangy goodness of this dish!

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