July 14, 2011

Kashmiri Khatta Baingan

My family loves Brinjal in any form. Here's a recipe i tried yesterday.
Brinjal 7-8 small ones
Onion - 2 medium sized
Tomato - 2 medium sized
Cinnamon  - 1 small stick
Cumin seeds - 1/2 tbsp
Brown Cardamon - 2
Red Chili Powder - 1 tbsp
Turmeric Powder - 1/2 tbsp
Dhaniya Powder - 1/2 tbsp
Asafoetida - 1/4 tbsp
Aniseed Powder - 1/4 tbsp
Dry Ginger Powder - 1/4 tbsp
Salt to taste
Oil for cooking

Wash and cut brinjal like a plus (+) sign leaving it whole with the stem. Heat oil in a kadai and shallow fry till the brinjal is soft. Keep it aside.
Add 1/2 tbsp oil and the cinnamon stick, cardamom and cumin seeds. After they splutter add red chili powder, turmeric powder, dhaniya powder, dry ginger powder salt and stir. Sprinkle some water so that the spices dont get burnt.
Once the spices are fully cooked add the sliced onions and saute.
Add finely chopped tomatoes and saute for a couple of minutes.
Now add the brinjal, aniseed powder and some water. Cover and cook.
Once the oil separates garnish with finely chopped coriander and a tbsp of lime juice and serve hot with chapathis.

Bon Appetit!!