A very simple and delicious Baingan or Indian Eggplant curry from Kashmir.
Kashmiri Baingan is a very simple and quick egg plant recipe and it tastes awesome. The recipe is simple because it has very less inredients. The sour and spicy taste is because of the different spices used in making the curry. The star of all the Kashmiri recipes is always the special chili powder which is used in all the recipes, that is Kashmiri Lal Mirch or Kashmiri Red pepper powder. The speciality of this powder is that it adds a beautiful crimson color to the gravies , without making it so hot.
Kashmiri Khatte Baigan reminds me of those old days when I was teaching in a school about 12 years ago. We all teachers used to sit together for lunch in the staff room , and sometimes we used to share our lunch boxes. There were two kashmiri teachers in our group whose lunch boxes always tempted me. Specially whenever they brought Khatte baigan, they passed some to me without even my asking, because they knew I love it. I always wanted to make Khatte baigan , but somehow never tried.
After reading a lot of recipes of Khatte baigan , and keeping in my mind my colleague’s recipe, I tried making Khatte baigan in my kitchen after so many years. I am not saying that the taste was exactly the same, but yet they came out very delicious. I served this curry with rice , but they also taste great with Rotis or parathas.The best part of this recipe is its simplicity, No onions, no garlic and no tomatoes are used to make this kashmiri style of eggplant curry. Just a few spices and thats it!
The method of making Khatte baigan is divided into two easy steps.
1. Cutting and frying the eggplants.
2. Coating them in the gravy made with spices.
Lets proceed towards the recipe
- 8 small Baingan or eggplants
- ½ tsp turmeric powder
- ½ tsp coriander powder
- ¼ tsp Heeng or Asafoetida
- 1 tsp of Amchoor powder ( you can also use tarmarind paste)
- 1 tsp of Red Kashmiri Chili powder
- ½ tsp dry ginger powder
- ½ tsp Fennel powder
- salt to taste.
- 1 tbsp oil for making curry
- oil for deep frying
- fresh cilantro ( dhaniya patti) for garnishing
- Wash and wipe the baingan dry and making a plus sign slit length wise from the base towards the stalk, This will divide the eggplant into quarters keeping them joined at the top.
- Heat the oil in a pan for deep frying. Once the oil is hot, deep fry the eggplants until they are little brown from inside.
- Take them out on a paper towe so that the excess oil is removed.
- Now in another pan or kadhai, add 1tbsp of oil and heat it. Once the oil is hot, turn the flame on medium and add heeng, ginger powder and stir for 10 seconds. then add Turmeric, coriander powder, fennel powder, red chili powder and salt.
- Add a cup of water and let this mixture cook for 2 minutes. The add the egg plants and cover the pan with lid.let the curry cook for about 10 minutes on medium flame.
- After 10 minutes, flip the eggplants and add Amchoor powder and cook for another 5 minutes.
- Mix well and then turn off the flame. Garnish with fresh cilantro leaves and serve them hot with rice or rotis and enjoy.
1.You can take any type of brinjals or eggplants for his recipe. Generally small eggplants are used, but if you find long ones, you can make khatte baingan with them also.
2. Make sure that the eggplants are completely dry before frying
3. You can use Tarmarind paste in place of Amchoor for the sourness.
4. If you like little gravy in your curry, you can add more water to it.
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Baingan ka dahi Vada
Baked Palak Paneer Koftas
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