Fry 1/2 kg small brinjals in 1/4 cup oil until brinjal’s skin shrinks.Take the fried ones out.

In the same oil, add 1.5 teaspoon caraway seeds.

Add 3 big thinly sliced onions.Fry until crunchy.

Add 1 tablespoon ginger garlic.

Add 3/4 tablespoon Kashmiri red chilli powder.

Add 1/2 tablespoon coriander powder.

Add 1 tablespoon dry mango powder.

Add salt as preferred. Fry the masala in the oil till it gives a rich colour. Maintain medium heat.Once the masala gets cooked, oil floats,add the fried brinjals. Slow cook until gravy thickens. Garnish with cilantros.Kashmiri Khatte Baingan is ready to serve.

Serve hot with your favourite flat breads.