Kashmiri Khatte Baingan
Instructions:
1. Prepare the Base
- Heat mustard oil in a pressure cooker until it reaches its smoking point.
- Add cinnamon, cumin seeds, crushed green cardamoms, Kashmiri red chilies, asafoetida, turmeric, coriander powder, and salt.
- Mix well to release the spices' aroma.
2. Cook the Aromatics
- Add ginger paste and stir well.
- Add sliced onions and sauté for about 2 minutes until they turn soft.
3. Add the Vegetables
- Stir in brinjals, tomatoes, and fennel seeds.
- Pour in water, mix everything well, and cover the pressure cooker.
- Cook for 2 whistles on medium heat.
4. Finish and Serve
- Once the pressure releases naturally, open the cooker and add garam masala and lemon juice.
- Mix everything properly.
- Serve hot, garnished with fresh coriander leaves.
Special Comments
Kashmiri Khatte Baingan is a rich, flavorful dish that beautifully balances tanginess, spice, and warmth. The unique combination of fennel seeds, mustard oil, and Kashmiri chilies gives it an authentic taste. Pair it with plain rice or roti for a comforting meal!
Kashmiri Khatte Baingan
Notes/ Precautions
Use mustard oil properly —heat it until it starts smoking, then reduce the flame before adding spices.
Do not overcook brinjals —pressure cook just enough to keep them soft but intact.
Adjust spice levels —Kashmiri red chilies add color but are mild in heat; increase chili quantity for a spicier version.
Let the dish rest for a few minutes before serving to allow flavors to deepen.