Kashmiri cuisine is known for its unique and creative uses of aromatics and spices. Their vegetable dishes like “dum aloo” are especially popular.
In this dish, chinese long eggplant is pan fried in spicy mustard oil before it is braised in a yogurt, fennel and ginger sauce. Ginger powder is used in this recipe instead of fresh ginger to give more of a spicy bite that will open up your palate to all the delicate flavors of the dish. Enjoy this Kashmiri favorite with hot buttered naan.