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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, kashmiri khatte baingan | kashmiri tangy eggplants. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious. Kashmiri Tangy Eggplants is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Kashmiri Tangy Eggplants is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook kashmiri khatte baingan | kashmiri tangy eggplants using 17 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Kashmiri Khatte Baingan | Kashmiri Tangy Eggplants:
  1. Take Baby Baingan/ Eggplants Small to Medium
  2. Prepare Medium Tomatoes (Finely Chopped)
  3. Make ready Medium Potatoes (Boiled)
  4. Make ready Onion Small to Medium (Finely Chopped)
  5. Get Garlic Paste
  6. Make ready Kashmiri Mirch Powder
  7. Get Turmeric Powder
  8. Make ready Brown Cardamoms (Seeds only)
  9. Prepare Small to Medium Cinnamon Sick
  10. Take Cumin Seeds
  11. Take Peppercorns
  12. Make ready Cloves
  13. Make ready Salt
  14. Get Tamarind Pulp
  15. Get Coriander Leaves(Chopped)
  16. Prepare Green Chilies (Chopped)
  17. Get 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.

So that is going to wrap this up with this exceptional food kashmiri khatte baingan | kashmiri tangy eggplants recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!