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