Kashmiri Khatte Baingan

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1 kg long brinjals
2 cups refined/mustard oil
2 tsp red chili powder
1 tsp ginger powder
3 tsp fennel powder
1 cup tamarind liquid
2 tsp Kashmiri ver powder - optional
1 tsp asafoetida liquid
1 clove
2 cups of water
Salt to taste
How to make Kashmiri Khatte Baingan


Cut brinjals into 4 long pieces, wash and drain.

Heat oil in a deep frying pan

Add a little salt in the oil and fry brinjals till they turn golden brown.

In a separate vessel, add a Tbsp of hot oil.

Add salt, red chili powder, clove, asafoetida liquid and a little water. Keep stirring.

Add the rest of the powdered spices and 2 cups of water.

Bring to a boil and add fried brinjals into the gravy, and boil for 5 minutes.

Add tamarind liquid and boil for 2 minutes.

Your sour brinjals are ready to serve.
Key Ingredients: Eggplant, Mustard Oil, Red Chilli, Ginger, Fennel, Asafoetida, Cloves, Salt, Tamarind
Posted By: Faiza Noureen, Lahore

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