This is usually served as a side dish in Kashmiri feasts and ceremonies for it's pop flavours. It's essentially golden fried auburgines laced in a thick, spicy and zingy gravy.


  • 3 Tbsp mustard oil
  • 1 cinnamon stick
  • 1 Tbsp cumin seeds (zeera)
  • 5 green cardamom (elaichi)
  • 1 Tbsp kashmiri red chillies
  • 1/2 tsp asafoetida (hing)
  • 1/2 tsp turmeric powder (haldi)
  • 1/2 tsp coriander powder (sookha dhaniya powder)
  • Salt, to taste
  • 1 Tbsp dry ginger powder (saunth powder)
  • 2 sliced onion
  • 5 long brinjals
  • 1 sliced tomato
  • 1 tsp fennel seeds (saunf)
  • Coriander leaves, to garnish
  • 1/2 lime


  • 1.In a wok (kadai) add mustard oil, cinnamon, cumin seeds, green cardamoms, kashmiri red chilies, asafoetida powder, turmeric powder, coriander powder and little salt. Mix them well together and add little water.
  • 2.Add dry ginger powder and combine them together.
  • 3.Add sliced onion and brinjals. Fry them well together.
  • 4.Cover them and let the brinjals cook for 20 mintues.
  • 5.Add the sliced tomatoes, fennel seeds and little water.
  • 6.Let the tomatoes cook.
  • 7.Sprinkle some coriander leaves and lime.
  • 8.Serve the Kashmiri khatte baingan hot.