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This is a typical Kashmiri curry made without onion and garlic with minimal of spices. This dish is packed with flavors of tomatoes and hotness of red Kashmiri chilli powder. It goes well with both roti and rice.

Preparation time – 15 mts

Cooking time – 20 mts

Serve – 4 people

Ingredients:

Baingan / Brinjal / Eggplant cut into long pieces – 400gm (4-5 pieces)

Tomato puree – 5 tomatoes

Kashmiri Lal Mirch – 2 ½  tea spoon (adjust as per your taste)

Grated ginger -1 table spoon

Green Chilli – 4 (slited)

Salt – 2 teaspoon (adjust as per your taste)

Coriander/ Dhania for garnishing

Mustard Oil for frying – 5-6 tablespoon (you can adjust as per the quantity)

 

Method of preparing

Wash Baingan/Brinjal/Eggplant and cut it lengthwise.

Keep it into salt water for about 15mts. Drain and dry. (It prevents brinjal to turn black from oxidation)

Heat the oil in frying pan till it smokes and fry brinjal till it is golden.( you can fry them in two separate lots).

Once it is done, take the brinjal out in the serving dish and keep it aside.

In the same oil add the grated ginger and green chillies and saute.( Please adjust the oil as per your need)

Add tomato puree and salt and cover the pan with lid. Mix inbetween. Let it cook till the tomato puree leaves oil (Make sure not to overcook tomatoes otherwise it loses its tangy flavor)

Once tomatoes are done add Kashmiri lal mirch powder to get firey red colour and mix properly.

Add fried brinjal. Mix it slowly without meshing up the brinjals. Simmer for about 2 minutes and then turn off the gas.

Serve in the serving dish and garnish with green coriander.

Your tangy dish is ready.