Kashmiri Khatte Baingan

Ingredients:

Mustard oil

I small piece of cassia

1 tsp of cumin

2- green cardamom

1 tsp red Kashmiri chilli pwdr

Pinch hing

½ tsp turmeric

1 heaped tsp of coriander pwdr

¼ tsp dry ginger pwdr or sont

4 medium brinjals/ aubergines

1 medium onion

1 chopped tomato

2 pinches saunf/ fennel pwdr

Salt to taste

Heat mustard oil in a kadai. Add cassia, cumin, green cardamom, Kashmiri red chilli pwdr, pinch hing, turmeric, coriander pwdr, salt, dry ginger pwdr, add water if necessary and cook till oil surfaces.

Then add large chopped onions cook till translucent, then add whole baingans abt 4-5 slits on each bainagn.

Cover and cook for some time. Once baingans have cooked, add chopped tomatoes, sauf powder, a little water at this stage t prevent sticking, cover and cook till tomatoes are cooked. Garnish with chopped coriander and few drops of lime.