Eggplant with apples, fennel, & black cumin (Kashmiri baingan) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 495) by Raghavan Iyer

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Notes about this recipe

  • westminstr on September 18, 2013

    I chose this recipe be ause it was available online, quick, and used seasonal ingredients. To make, cumin, fennel seeds, and dried chilis are sautéed in oil (I used coconut oil), then cubed eggplant and apple are added, seasoned with ground cumin, coriander and turmeric. 1/2 cup water is added, then cover and.cook for 15 minutes until eggplant is tender. Add salt to taste and fresh cilantro. I also added some cayenne as it was very mild. I liked this well enough but probably wouldn't make it again as it was a bit sweet for my taste.

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