Kashmiri Baingan
Ready In: 35 mins
Serves: 2-3
Ingredients
- 200 g eggplants, cut into slices
- 1 cup yogurt
- 1 tablespoon fennel seed (saunf)
- 1⁄2 teaspoon turmeric powder
- 2 teaspoons red chili powder
- 1 teaspoon dry ginger powder (sonth)
- 5 green cardamom pods
- 4 tablespoons oil
- salt
- finely chopped fresh coriander, to garnis
Directions
- shallow fry the baigan slices in 2 tblsp oil and keep aside.
- heat the remaining 2 tblsp of oil in a wok and put in the asafetida and cardamoms. mix salt and other ground spices in curd together and beat well to smoothen it up.
- in the spluttering cardamoms, add this curd and keep stirring for about five minutes.
- now add the baingan and cook for another two minutes so that they absorb the flavor.
- garnish with coriander and serve.
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