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Khatte Baingan

The Khatte Baingan (Chokh Wangun) recipe is a renowned dish in Kashmiri Cuisine, known for its popularity. This culinary delight involves first frying eggplants in oil, followed by their meticulous preparation in a flavorful tamarind-infused gravy.

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INGREDIENTS

Serves: 6-8

  • Brinjals, Small

  • Oil

  • Tamarind Paste

  • Turmeric Powder

  • Fennel Powder

  • Ginger Powder

  • Kashmiri Red Chili Powder

  • Asafetida Powder

  • Salt

500 gms

6 tbsp

½ cup

¼ tsp

3 tsp

1 tsp

2 tsp

A pinch

To taste

RECIPE

STEP 01

Wash, dry, and cut each brinjal into 4 pieces.

STEP 02

Heat oil in a pan and fry the brinjals until they turn golden brown.

STEP 03

In a separate vessel, add a tablespoon of hot oil, asafetida, red chili powder, turmeric powder, and a little water. Keep stirring.

STEP 04

Add ginger powder, fennel powder, salt, and a cup of water.

STEP 05

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

STEP 06

Add tamarind paste and boil for 2 minutes.

STEP 07

Khatte Baingan is ready to serve.

Sprinkling salt on food in pan
Mom's Cooking Secret
  • To give a subtle smoky essence and an enticing aroma to the dish, begin by roasting kalonji or black cumin seeds in oil before adding the rest of the spices.
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