Multiple Flavours of Kashmiri Pandit Cuisine by Annapurna Chak

Author:Annapurna Chak [Chak, Annapurna]
Language: eng
Format: epub, azw3, mobi, pdf
ISBN: 9781482839814
Publisher: Partridge India
Published: 2015-01-18T22:00:00+00:00

5 tbsp. Oil for the curry

3 tsp. Fennel powder

½ tsp. Asafoetida (dissolved in a tbsp. of water)

2-3 tsp. Sugar

¼ tsp. Cumin seed

1 tsp. Garam masala

2 Cloves (laung)

3-4 tbsp. Tamarind pulp or according to taste

2 tsp. Red chilli powder

Chopped coriander leaves for garnishing

Method:

1. Wash and cut the slender aubergines in twos lengthwise with their skin and stalks but snip off the crown (sepals) at the top. Deep fry to a golden brown and keep aside.

2. To make the tamarind pulp you can soak 150 gm. tamarind in a cup of warm water for some time and then strain through a sieve rubbing the pulp out.

3. Heat oil in a wide wok or karahi and throw in cumin seed, cloves and dissolved asafoetida. Mix red chilli powder and turmeric in a little water and add to the oil. Stir for a few seconds.

4. Pour 1 ½ cups of water and bring to a boil. Add fennel powder, dry ginger powder, salt, sugar and tamarind pulp diluted in water and stir till the spices are well blended.

5. Add the fried aubergines and allow them to simmer on medium heat turning them gently occasionally till the gravy thickens and the oil separates. Try and keep the pieces intact (not mushy). Sprinkle garam masala and chopped coriander leaves. Serve hot with steamed rice.

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