Khatta Meetha Kashmiri Baigan
Khatta Meetha Kashmiri Baigan

Shared by : Aparna Narang

  • Cut eggplant into thin slices and soak in salted water for a few minutes.
  • Drain, pat dry and then deep fry till golden brown.
  • In a pan heat 2 tablespoons of oil, add chopped ginger, rai (black mustard seeds), dried red chillies, crushed fennel seeds and chopped tomatoes. Cook till the tomatoes are soft and cooked.
  • Add ginger powder, fennel seeds powder, gud (jaggery), salt and tamarind pulp.
  • Add some hot water and fried eggplant to this sauce just before serving.

 

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