Kashmir- the jewel crown of India, not only is it famous for its beautiful landscape and people but its cuisine is also delectable. Kashmir cuisine has two distinct areas, one influenced by the Pandit community and the other by the Muslim community. You can see influence of Persian cuisine is dishes like ‘Khubani ka halwa, Pomegranate chutney. The recipes use ingredients like the flower extract, dried spices, dried fruit and milk products.
The Pandit cuisine recipes show minimal use of onion and garlic. This eggplant recipe reflects so. I got this recipe from a man whom I met on one of the trips to India. He was very happy that I was interested in learning about Kashmiri cuisine and happily shared a couple of recipes with me.
2-3 long eggplants
a pinch of sugar
2 tbsp tamarind pulp ( mixed with some water)
1/4 tsp hing mixed with 1 tbsp of water
1/2 tsp dry ginger powder
1/2 tsp fennel powder
1/4 tsp garam masala
1/4 tsp turmeric
1 1/2 tsp Kashmiri red chili powder
1 pinch of kasuri methi
Chopped cilantro for garnish
Slice the eggplant in thick slices and apply salt and both sides. Let rest for 20 min and then dab it dry with a kitchen towel.
Saute the eggplant in a pan with little oil. The traditional version calls for frying the eggplants but I decide to shallow fry them. Take the eggplants out on a plate.
In the same pan heat some oil. Add the red chili powder and turmeric powder.
Saute and then add the tamarind pulp mixed with water to the pan.
When it comes to a boil, add the rest of the dry spices like dry ginger, fennel powder, sugar & salt.
Cook for a min and then add the cooked eggplant slices. Mix well and cover to cook for 1-2 mins.
Add the kasoori methi and mix well.
Garnish with cilantro to serve.
Note: I forgot to add garam masala today. A pinch of garam masala taste good in this dish