A classic Kashmiri recipe featuring fried eggplant simmered in a tangy, aromatic gravy. The name translates to 'Sour Eggplant', highlighting the unique flavor profile from tamarind, fennel, and ginger powder, creating a perfect balance of sour and spicy notes.
Prep15 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 cup
132cal
2gprotein
16gcarbs
Ingredients
500 g Small Brinjal (Also known as eggplant. Small, long variety preferred.)
0.5 cup Mustard Oil (For frying and tempering. Heat until smoking before use.)
2 tbsp Tamarind (Seedless block or paste.)
0.5 cup Hot Water (For soaking tamarind.)
0.5 tsp Asafoetida (Also known as Hing.)
1 tsp Cumin Seeds
1.5 tsp Kashmiri Red Chili Powder (Provides color and mild heat. Adjust to taste.)
A classic Kashmiri breakfast bread, Lavasa is a large, soft, and slightly chewy flatbread made with simple ingredients. Traditionally baked in a tandoor, this home-oven version brings the authentic taste of a Kashmiri 'kandur' (baker) to your kitchen. Perfect for tearing and dipping into your morning 'Noon Chai' or a hearty curry.
Tangy Chok Wangun with soft Lavasa bread – a uniquely flavored, gut-friendly meal that's quick to make!
This kashmiri dish is perfect for lunch. With 605.6899999999999 calories and 14.04g of protein per serving, it's a high-fiber option for your meal plan.
8gfat
Fennel Powder
(Also known as Saunf powder.)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste.)
1 tsp Sugar (Optional, to balance the tanginess.)
1.5 cup Water (For the gravy.)
2 tbsp Coriander Leaves (Freshly chopped, for garnish.)
Instructions
1
Prepare Eggplant & Tamarind
Wash the brinjals and remove the crowns, but keep the stems intact.
Make two vertical slits halfway through each brinjal from the bottom, forming a cross, without cutting all the way through.
Soak the slit brinjals in a bowl of salted warm water for 15 minutes to prevent browning.
Meanwhile, soak the tamarind in 1/2 cup of hot water for 15 minutes. Mash it well with your fingers and strain the liquid to get a thick pulp, discarding any solids.
2
Fry the Eggplant
Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it reaches its smoking point. This step is crucial to remove the oil's raw pungency.
Drain the brinjals and pat them completely dry with a kitchen towel.
Carefully slide the brinjals into the hot oil. Fry them in batches, turning occasionally, until they are golden brown and tender, which should take about 6-8 minutes.
Remove the fried brinjals with a slotted spoon and set them aside on a plate.
3
Prepare the Spice Base (Tadka)
Remove excess oil from the pan, leaving about 2 tablespoons.
Reduce the heat to low. Add the cumin seeds and let them splutter for about 30 seconds.
Add the asafoetida and stir for a few seconds.
Add the Kashmiri red chili powder, turmeric powder, dry ginger powder, and fennel powder. Stir continuously for 20-30 seconds, ensuring the spices don't burn.
4
Simmer the Gravy
Immediately pour in the prepared tamarind water and 1.5 cups of plain water. Add salt and sugar (if using).
Increase the heat to medium and bring the gravy to a rolling boil.
Gently place the fried brinjals into the boiling gravy.
Cover the pan, reduce the heat to low, and let it simmer for 10-12 minutes. This allows the brinjals to absorb the tangy and spicy flavors of the gravy.
5
Finish and Serve
Turn off the heat. The gravy should have thickened slightly but still be of a pourable consistency.
Garnish with freshly chopped coriander leaves.
Let the dish rest for at least 5-10 minutes before serving to allow the flavors to meld.
Serve hot with steamed rice.
60 min
Servings4
Serving size: 1 piece
474cal
12gprotein
80gcarbs
11gfat
Ingredients
400 g Maida (Also known as all-purpose flour)
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
240 ml Warm Water (Around 105-115°F or 40-46°C)
1 tsp Salt
2 tbsp Vegetable Oil (Plus extra for greasing)
2 tbsp Milk (For brushing)
2 tbsp Sesame Seeds (For topping)
1 tbsp Poppy Seeds (Optional, for topping)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let it sit for 5-10 minutes. The mixture is ready when it becomes frothy and bubbly, indicating the yeast is active.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida (all-purpose flour) and salt.
Create a well in the center and pour in the activated yeast mixture and the vegetable oil.
Mix with a spoon or your hands until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth, soft, and elastic. It should spring back when you press it gently.
3
First Rise
Lightly oil the mixing bowl and place the dough inside, turning it once to coat the top with oil.
Cover the bowl with a clean kitchen towel or plastic wrap.
Let the dough rise in a warm, draft-free place for 60-75 minutes, or until it has doubled in size.
