Preparation time 5 minutes
Cooking time 10 minutes
For 2 Persons
Oil 2 tbsp
Egg Plants (Bengan) 3
Green Apples 2
Clove Buds 3
Cinnamon 1 small piece
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
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).