INGREDIENTS:
1 kg long Brinjals
2 cups refined/mustard Oil
2 tsp red chili powder
1 tsp Ginger powder
3 tsp fennel powder
1 cup Tamarind liquid
2 tsp Kashmiri ver powder - optional
1 tsp Asafoetida liquid
1 clove
2 cups of Water
Salt to taste
1 kg long Brinjals
2 cups refined/mustard Oil
2 tsp red chili powder
1 tsp Ginger powder
3 tsp fennel powder
1 cup Tamarind liquid
2 tsp Kashmiri ver powder - optional
1 tsp Asafoetida liquid
1 clove
2 cups of Water
Salt to taste
How to make Kashmiri Khatte Baingan
METHOD:
Cut brinjals into 4 long pieces, wash and drain.
Heat oil in a deep frying pan
Add a little salt in the oil and fry brinjals till they turn golden brown.
In a separate vessel, add a Tbsp of hot oil.
Add salt, red chili powder, clove, asafoetida liquid and a little water. Keep stirring.
Add the rest of the powdered spices and 2 cups of water.
Bring to a boil and add fried brinjals into the gravy, and boil for 5 minutes.
Add tamarind liquid and boil for 2 minutes