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A tasty eggplant curry cooked with tomato paste and aromatic spices which takes only 20 to 30 minutes to make! Kashmiri Baingan is a lip-smacking curry which I made yesterday and trust me I will definitely make it often. If you are an eggplant lover this is a must try recipe. Very easy, quick yet scrumptious curry which will go well with rice, roti, phulka. I just ate as it is. When I made this yesterday it reminded me of my Hyderabdi Bagara Baingan but this is much different. We can make this dish with easily available ingredients in our pantry.
INGREDIENTS:
Brinjal - 10
Tomato - 3
Oil - 1 tbsp
Cardamom - 2
Star Anise - 1
Bay leaf - 2
Clove - 3
Cinnamon Stick - small piece
Cumin Seeds - 1 tsp
Ginger - 1 tsp grated
Garlic - 3 cloves chopped
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Fennel seeds powder - 1 tsp
Salt - to taste
Coriander leaves - for garnishing
HOW TO MAKE:
Wash brinjals and cut across. No need to remove the stem. Heat 2 tbsp of oil and shallow fry brinjals until soft.
Grind tomatoes and grind into fine paste. Heat oil in a kadai, add cardamom, cinnnamon stick, cloves, bay leaf, star anise and cumin seeds.
Add grated ginger and chopped garlic. Saute until golden brown. Add tomato paste.
Add red chili powder, coriander powder, cumin powder, turmeric powder and needed salt. Mix well and bring to boil. Cook until oil separates.
Mix well and add 2 cups of water. Add shallow fried brinjals.
Add a tsp of fennel seed powder. Mix well. Cover and cook for 5 minutes in low flame. Garnish with chopped coriander leaves.
Kashmiri Baingan is ready to serve :-) Serve with Roti, Phulka, Rice.
TIPS:
Adding brinjal with stem is an optional.
If it is big brinjals can be cut lengthwise.
Try the same version by using ladies finger.
Tamarind paste can be added. If so reduce the tomato level.
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