Tamil Khatte Baingan Recipes

I love aubergines and with Indian food there are such countless ways of cooking this magnificent veg. My nearby shop stocks various them including child aubergines which are ideally suited for broiling, barbecuing, stuffing and cooking a few lovely curries.

This is one recipe I’ve been longing to share for some time. Not a tremendous sum is had some significant awareness of Kashmiri cooking. It traces all the way back to the 1500’s with Taimur attacking India acquiring its preparing and food impacts.

The locale has the best of the two sides of the nation as far as where the strategies and flavors hail from including those across the Himalayas.

There are different approaches to getting ready dinners inside this northern locale of Kashmir which I have shared here.

Eating a Kashmiri wazwan (feast for the eyes and gut!) is a marvelous sight and an encounter. It is a regal banquest that requires long stretches of planning with an intricate dinner. Something I generally recall affectionately through my movements in India.

The spread that is commonplace of the food features a portion of best dishes and those are not very notable. There are various dishes including Tabak Maaz, Rista and khubani ka halwa all magnificent and with complex flavors and flavoring.

However much the cooking is known for their meat curries, similarly cherished are the veggie lover dishes including this diamond of a recipe for Kashmiri Khatte Baingan made with a broiled onion glue, tamarind for harshness and flavors.

The vital in this dish obviously for the ‘khatta’flavours comes from the tamarind in spite of the fact that ground ginger and fennel are inseparable from cooking Kashmiri dishes. My recipes is somewhat longer than the greater part of local people who have cooked it for me already.

Albeit, this hails from my cherished, lifelong companion whose maternal family are from Kashmir and have consistently cooked probably the best dishes I have at any point eaten. The utilization of broiled onion glue (as I would like to think) gives the curry a beautiful consistency and extravagance while adding a hint of pleasantness. You don’t need to puree the onions you can simply broil them while cooking the curry to accelerate the cycle however it has an effect as the sauce truly grips on to the aubergine and flavors the veg well through the cuts made.

As consistently standard peruser will note; in my recipes it is crucial for check the strength of the tamarind glue you use. On the off chance that it is powerless you will require a touch more than I have recommended. Gobble up in this curry with delicate chapattis or pulao. Despite the fact that I feel its best prepared for an evening gathering close by different curries and will without a doubt charm your visitors!


  1. In a skillet heat oil and add the onions. Broil over a medium fire mixing great ensuring they don’t adhere to the container. As the onions change variety continue to cook them for 25-30 minutes. Cool the onions and add to a blender alongside the water. Make a thick smooth glue and put away
  2. In a similar griddle add 2 tbsp of oil over a medium fire. Add the aubergines and sear briefly. Turnover and seal briefly. Switch heat off and pass on to rest while you make the curry
  3. In a bowl add the coriander powder, gentle bean stew powder and turmeric with 50mls of water. Blend well to shape a flavor glue and put away
  4. Heat the leftover 2 tbsp of oil over a medium fire in a weighty base sauce container. Add the asafoetida alongside the entire flavors. Broil for a couple of moments. Presently add the tomatoes and broil until they start to mellow for 8 minutes
  5. Add the mixed broiled onion glue and keep on searing for 2 minutes. Add the zest glue alongside the ginger powder and mix well briefly. Presently add the fennel powder and keep searing for one more moment
  6. Add water, heat to the point of boiling. Season to taste. Stew the curry with the cover on for 3-4 minutes over a low intensity blending great. Presently add the aubergines and keep on stewing with the top on for 12 minutes. Make a point to mix part of the way through cooking ensuring it doesn’t adhere to the lower part of the dish. Add tamarind glue and trimming with new coriander and present with pulao or roti.

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