PREPARATION

1. Take 300 grams eggplant and cut it into pieces.

2. Heat 30 milliliters oil in a pan, add 300 grams eggplant and mix it well.

3. Cook for 8 - 10 minutes on medium heat or until it turns dark brown in color.

4. Remove it from heat and keep aside.

5. Heat 30 milliliters oil in a skillet, add 1 teaspoon cumin and stir well.

6. Add 2 teaspoons ginger, 2 teaspoons garlic, 1 teaspoon green chili and stir for 1 - 2 minutes.

7. Then, add 170 grams onions and fry till translucent or until it turns golden brown in color.

8. Now, add 170 grams tomato and mix it well.

9. Saute the tomatoes for 5 - 7 minutes or until it turns soft and pulpy.

10. Add 1/2 teaspoon turmeric and mix it well.

11. Add 160 grams bell pepper and mix it again.

12. Cover it with lid and cook for about 5 minutes on medium heat.

13. Open the lid and give it a nice stir.

14. Then, add the cooked eggplant and mix it well.

15. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder and mix it well.

16. Cook for 3 - 5 minutes on medium heat.

17. Again cover it with lid and cook for about 8 - 10 minutes on medium heat.

18. Open the lid and give it a nice stir.

19. Add 1/2 teaspoon garam masala and mix it well.

20. Add 1 tablespoon coriander and mix it again.

21. Cook for 3 - 5 minutes on medium heat.

22. Remove it from heat.

23. Garnish with coriander.

24. Serve hot.

Kashmiri Khatte Baingan

Servings - 2 - 3

INGREDIENTS

Eggplant - 500 grams

Oil - for frying

Oil - 60 milliliters

Fennel seeds - 1 teaspoon

Nigella seeds - 1 teaspoon

Garlic - 1 teaspoon

Ginger - 1 1/2 tablespoons

Onions - 200 grams

Tomato - 200 grams

Green chili - 2 1/2 teaspoons

Salt - 1 1/2 teaspoons

Red chili - 1 teaspoon

Turmeric - 1 teaspoon

Alkanet Powder - 1/2 teaspoon

Tamarind pulp - 300 milliliters

Coriander - for garnishing