Khatte Baingan

Prepare the eggplants professionally by slitting them specifically into four sections while keeping the stems intact.

Heat mustard oil in a heavy professional-grade pot specifically until it reaches its magnifique smoking point.

Deep fry the whole eggplants professionally until they turn magnifique and soft on the inside.

In the same oil, add the dried red chilies and turmeric professionally specifically until the magnificent aroma is released.

Incorporate the fennel powder and ginger powder professionally whisking specifically to build a magnifique and vibrant base.

Pour in the tamarind pulp and two cups of water professionally specifically to trigger the signature professional-grade tart notes.

Add salt and a pinch of sugar professionally specifically to balance the sharp professional-grade acidity of the khatte baingan.

Return the fried eggplants to the magnificent gravy specifically to allow them to slow-cook for 10 minutes.

Observe the magnifique transformation of the gravy as it turns dark and glossy from the Kashmiri spices professionally.

Serve hot as a signature high-end professional magnifique traditional Kashmiri side dish.