Khatte Baingan with Kashmiri Girda

Instructions

1. 1

   Prepare the Eggplants

   • Wash the baby eggplants thoroughly. Pat them dry.
   • Make two perpendicular slits from the bottom, going about three-quarters of the way up, ensuring the stem remains intact.
   • In a large bowl, dissolve 1 tbsp of salt in water. Submerge the slitted eggplants in this salted water for 10-15 minutes. This prevents browning and removes any bitterness.
2. 2

   Shallow Fry the Eggplants

   • Heat 4 tablespoons of oil in a wide, heavy-bottomed pan (kadai) over medium heat.
   • Drain the eggplants and pat them completely dry with a kitchen towel to prevent oil from splattering.
   • Carefully place the eggplants in the hot oil. Fry for 8-10 minutes, turning them occasionally, until they are tender and evenly browned on all sides.
   • Once cooked, use a slotted spoon to remove the eggplants and set them aside on a plate.
3. 3

   Prepare the Gravy Base

   • In the same pan, you should have about 2 tablespoons of oil left. If not, add some. Keep the heat on medium.
   • Add mustard seeds and cumin seeds. Allow them to crackle for about 30 seconds.
   • Add asafoetida and sauté for a few seconds.
   • Add the finely chopped onions and cook for 6-7 minutes, stirring occasionally, until they become soft and golden brown.
   • Stir in the ginger-garlic paste and slit green chillies. Sauté for 1-2 minutes until the raw aroma disappears.
4. 4

   Cook the Masala

   • Add the tomato puree to the pan. Cook for 5-6 minutes, stirring frequently, until the mixture thickens and oil begins to separate from the masala.
   • Lower the heat and add the spice powders: turmeric, red chilli powder, and coriander powder. Mix well and cook for 1 minute, stirring continuously.
   • Stir in the tamarind paste, grated jaggery, and 1.25 tsp of salt. Mix everything together.
5. 5

   Simmer and Finish

   • Add 1 cup of water to the masala and bring it to a gentle boil.
   • Carefully place the fried eggplants back into the gravy. Gently spoon some gravy over them.
   • Reduce the heat to low, cover the pan, and let the curry simmer for 8-10 minutes. This allows the eggplants to absorb all the tangy and spicy flavors.
   • Turn off the heat. Sprinkle garam masala over the curry.
   • Garnish with freshly chopped coriander leaves. Let it rest for 10 minutes before serving for the flavors to meld.