Easiest Way to Cook Yummy Kashmiri Khatte Baigan with Khasta Puri

Kashmiri Khatte Baigan with Khasta Puri. To begin with making 'Khatte Baingan' Kashmiri style we need to wash all the veggies and pat dry with a kitchen towel. Slice onion into fine and keep aside. Also grind tomato to a puree and cut potato in wedges.

Khatte Baingan is a very popular and delicious Brinjal (Eggplant/ Aubergine) delicacy served throughout the country. It is a must have with Biryani and is quintessential in most Muslim weddings. The recipe of Khatte Baingan varies from region to region. You can have Kashmiri Khatte Baigan with Khasta Puri using 17 ingredients and 4 steps. Here is how you cook that.

Ingredients of Kashmiri Khatte Baigan with Khasta Puri

1. Prepare of baigan :.
2. Prepare of kashmiri baigan.
3. You need of onion and Tomato.
4. You need of Spices :.
5. Prepare of Amchur Powder.
6. It's of Garam Masala.
7. Prepare of kashmiri mirch.
8. You need of salt.
9. Prepare of Jeera powder.
10. It's of jeera whole.
11. You need of puris :.
12. You need of equal quantity of all-purpose flour + Maida.
13. Prepare of salt.
14. You need of ajwain.
15. You need of ghee for moni.
16. You need of Water for kneading.
17. You need of Oil for cooking and some extra oil.

Some recipes call for curds but we prepare this dish using tomatoes and tamarind. Khatte Baingan can also be served with phulkas, rotis or as. Make a paste of the asafoetida, turmeric powder, coriander powder, kashmiri red chilli powder using little water and add it to the pan and cook until the oil separates. Add in the ground onion paste, dry ginger powder, tamarind extract and mix well.

Kashmiri Khatte Baigan with Khasta Puri instructions

1. For Kashmiri baigan: Wash the baigan thoroughly. Slit them into four. Mix all the spices and fill the baigans with it..
2. In a pan, heat oil. Add the whole jeera, cook till it starts sputtering. To it add finely chopped onion, cook till light brown. To it add tomatoes and again cook for about a minute. Now add the masala-filled baigans to the gravy and cover it with a lid and cook on a low flame for about 5 mins. Flip the baigans to cookies other side and again cook for 5 minutes more. Check whether done otherwise cook it for another 5 mins. And garnish it with coriander leaves..
3. For puris: Heat the oil in a pan to fry puris. In the meantime take an equal quantity of all-purpose flour and Maida. To it add a pinch of salt, 1 tsp ajaiwan, and abt 1 tsp ghee for moni. Knead a tight dough. Make small balls of it and roll them into puris..
4. Fry the Puris in the oil. And serve them hot with Kashmiri baigan..

Let this mixture cook until the raw smell of the tamarind goes away. The lavish Kashmiri Wazwan comprising Seekh Kebab, Tabak Maazm Goshtaba, Chicken Roganjosh, Aloo Bukhara, Nadru Yakhni, Haaq, Nadru Choorma, Rajmah, Khatte Baingan and Laal Paneer. Each Tarami is served with Rice, Mooli Akhrot Chutney, Tamatar Mirch, Laal Pyaaz and Kashmiri Phirni. Kahwa is served at the end. Khatte Baingan Urdu Recipe, Step by step instructions of the recipe in Urdu and English, easy ingredients, calories, preparation time, serving and videos in Urdu cooking.