Kashmiri Baingan

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 200 g eggplants, cut into slices
• 1 cup yogurt
• 1 tablespoon fennel seed (saunf)
• 1/2 teaspoon turmeric powder
• 2 teaspoons red chili powder
• 1 teaspoon dry ginger powder (sonth)
• 5 green cardamom pods
• 4 tablespoons oil
• salt
• finely chopped fresh coriander, to garnis

Recipe

• 1 shallow fry the baigan slices in 2 tblsp oil and keep aside.
• 2 heat the remaining 2 tblsp of oil in a wok and put in the asafetida and cardamoms. mix salt and other ground spices in curd together and beat well to smoothen it up.
• 3 in the spluttering cardamoms, add this curd and keep stirring for about five minutes.
• 4 now add the baingan and cook for another two minutes so that they absorb the flavor.
• 5 garnish with coriander and serve.