Kashmiri Baingan
Kashmiri Baingan is a traditional Kashmiri dish made with small eggplants, onions, and a blend of aromatic spices. This recipe is gluten-free, vegan, and vegetarian, making it suitable for many dietary preferences. It is also a great source of fiber, potassium, and other essential nutrients, thanks to the eggplant. However, people with a nut or dairy allergy should avoid this dish.
Allergen Information: Contains Nut Allergy, Dairy Allergy
Nutrition Facts
Per serving
Energy
167 kcal
Protein
5 g
Carbs
21 g
Fat
6 g
Fiber
8 g
Ingredients
Asafoetida
1 pinch (0.5g)
Cumin seeds
0.25 tsp (1.25g)
Turmeric powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Brinjal Vegetable, Raw
1 cup, cubed (200g)
Chopped Tomato
0.5 small cup (50g)
Chopped Onion
0.5 small cup (50g)
Ginger, fresh
1.5 tsp grated (3g)
Clove Garlic, Minced
1.5 tsp (7.5g)
Kashmiri Red Chili Powder
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Fennel Seeds
0.5 tsp (2.5g)
Black Pepper
1 tsp (2g)
Instructions
Cooking Steps
Heat the oil in a pan over medium heat.
Add asafoetida, cumin seeds and fennel seeds. Sauté for a minute until they become aromatic and start to splutter.
Add the finely chopped onion and sauté until it turns translucent.
Stir in the grated ginger and minced garlic and cook for another minute until the raw smell disappears.
Add the chopped tomato and cook until it becomes soft and mushy.
Reduce the heat to low and add the Kashmiri red chili powder, turmeric powder, black pepper, and salt. Mix well and cook for a couple of minutes to blend the flavors.
Add the eggplant cubes and sauté for about 5 minutes until they start to soften and absorb the spices.
Cover the pan with a lid. Let it simmer on low heat for about 15-20 minutes, or until the eggplant is tender and the flavors are well combined.
Serve it.