Kashmiri Baingan – Seb ki Sabzi – Kashmiri Apple Curry

Preparation time 5 minutes

Cooking time 10 minutes

For 2 Persons

Ingredients:

Oil 2 tbsp

Egg Plants (Bengan) 3

Green Apples 2

Clove Buds 3

Cardamom 2

Cinnamon 1 small piece

Asafoetida Pinch

Red Chilli Powder Kashmiri 1 ts

Fennel Seeds Powder 1 ts

Dry Ginger Powder ½ ts

Turmeric Powder ½ ts

Pomegranate Granules Powder ½ ts

Sugar ½ ts

Salt to taste

Fresh Coriander Leaves for garnishing

 

Method:

Cut Egg Plants and Green Apples wedges. Keep a side.

 

Heat Oil in a pan. Pan fry Egg Plant wedges in heated Oil. When pan fried, remove and keep a side.

 

Put the same heated Oil pan on low flame. Add Clove Buds, Cardamom and Cinnamon. Meanwhile, in a small bowl, take Asafoetida Powder, Kashmiri Red Chilli Powder, Fennel Seeds Powder, Dry Ginger Powder, Turmeric Powder, Pomegranate Granules Powder, Sugar and Salt and mix well. Add this mixture in the Oil and other spices in the pan on low flame. Add little water and continue cooking on low flame while stirring occasionally. When water evaporates and Oil starts to separate, add Green Apple wedges and sauté. Add pan fried Egg Plants wedges and little water. Stir occasionally. Cook until excess water evaporates.

 

Remove it in a serving bowl.

 

Sprinkle Fresh Coriander Leaves.

 

Serve Hot with Kashmiri Roti or Steamed or Boiled Rice.

 

Mostly, It is cooked as in feast.

 

It is one of the most traditional recipes in Kashmir as it is prepared specially on Shraddh (Pitru Paksh / Days when Hindus pay homage to ancestors).

Kashmiri Roti

Preparation time 10 minutes

Cooking time 10 minutes

Servings 6

Ingredients:

For Khameer:

Buttermilk sour taste ¼ cup

Refined White Wheat Flour (maida) ¼ cup

For Roti:

Refined White Wheat Flour (maida) 1 cup

Milk ½ cup

Ghee 1 tbsp

Sugar 1 ts

Salt to taste

Sugar Water with Saffron for garnishing

Fennel Seeds, Black Pepper Powder and Poppy Seeds for toppings

 

Clay Pan for roasting.

 

Method:

For Khameer:

Take Buttermilk and Refined White Wheat Flour in a bowl. Mix well and make sure for no lumps. Leave it for 6-7 hours to prepare Khameer.

 

For Roti:

Take prepared Khameer in a bowl. Add Refined White Wheat Flour, Milk, Sugar and Salt. Mix well and knead soft dough. Add little water only if needed. Add Ghee and knead it repeatedly for 5-7 minutes.

 

Leave to rest for approx 2 hours.

 

Knead it again for 1-2 minutes. Take small lump of prepared dough and pet it between palms and shape it like oval. Make number of oval shape Roti.

 

Brush Sugar Water with Saffron on each Roti.

 

Sprinkle Fennel Seeds, Black Pepper Powder and Poppy Seeds for Topping on each Roti.

 

Preheat Clay Pan on medium flame.

 

Apply water on the bottom side of prepared Roti and put it on preheated Clay Pan. Press it with palm to stick it on the pan. Flip the pan to face the Roti on it to the flame. When it is roasted, flip the pan and remove the Roti on a serving plate. No need to worry to roast another side as you will find it already roasted.

 

Alternatively, Roti can be roasted in Coal Oven, Electric Oven or Tandoor. The taste will vary.

 

Repeat to roast all Roti.

 

Serve Hot with Kashmiri Apple Curry.

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