Brinjal AKA Baingan (in Hindi) - Kashmiri style Recipe

Posted 07-12-2011 at 11:36 PM by Aquarius_Girl
Updated 05-12-2015 at 04:32 AM by Aquarius_Girl

Notice: Spoon measurement : 6ml heaped

Ingredients:

1/2 spoon Cumin seeds (Aka Zeera in Hindi)
1/2 spoon Red Chili powder (Aka Lal Mirch in Hindi)
3/4 spoon Ginger powder (Aka Adrak in Hindi)
1/2 spoon Fennel powder (Aka Saunf in Hindi)
1/4 spoon Turmeric powder (Aka Haldi in Hindi)
1/2 spoon Salt
4 slim and long Brinjals
Oil for frying Brinjals and Red Chili powder.

Directions:

The Brinjals should be cut into thin long slices.
Deep fry those pieces till they get brown. (You don't have to burn them)
In a pressure cooker, heat 2 table spoons of oil and put in cumin seeds.
After they turn golden put in Red Chili powder and let it fry for a few seconds.
Add the remaining powders, the Brinjals and 2-3 cups water to the same and pressure cook the mixture till the Brinjals get tender. Gravy should be kept minimum possible.
Serve hot with boiled rice.

Serves 2.

P.S.
No, I haven't forgotten Onions, Tomatoes, Garlic etc. This Kashmiri style recipe doesn't require them, in fact, adding them will spoil the authentic taste of this Kashmiri style recipe.

Posted in Recipes

Views 61434 Comments 5

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Comments

Sounds pretty tasty!

Posted 11-02-2011 at 09:32 PM by SrDorothy
Do try it if you have some time. I'll be ready for bricks and bats. ;-D

Posted 11-02-2011 at 11:02 PM by Aquarius_Girl

	I looked up brinjal and learned it is what we call "eggplant" or "aubergine." I have a question. What do you mean by "small"? A small regular eggplant, which is still quite large to my mind, or the kind that my friend tells me are like fingerlings in comparison to the regular ones.
	Posted 02-01-2012 at 09:29 PM by frankbell

I think I can conclude that the long and slim Brinjals are better than the small egg sized Brinjals.

Posted 02-06-2012 at 05:28 AM by Aquarius_Girl
Edited - Chilli has to be 1/2 table spoon, not 1/4.

Posted 05-03-2012 at 10:36 PM by Aquarius_Girl