Ingreadient :

• 8 long thin aubergines (eggplant) (or 2 large ones), quartered lengthways, keeping the stem end intact so they are joined at the top
• 1 tsp salt
• ½ tsp ground turmeric
• 8 tsp mustard oil or
• Sunflower oil
• 1 tsp brown cumin seeds
• ½ tsp asafetida powder
• 500 g (1 lb 2 oz) tomatoes, chopped
• 1 tsp ground ginger
• 2 tsp kashmiri chilli powder
• 100 ml (3½ fl oz/scant ½ cup) water
• 2-3 green chillies, halved (don’t remove seeds)
• Steamed rice, to serve
• 40 ml (scant 3 tbsp mustard oil
• 4 dried whole red kashmiri chillies
• ½ tsp asafetida powder
• 750 g (1 lb 10 oz) spinach, washed (long spinach leaves)
• 1 tsp salt
• 1 tsp turmeric
• 250 ml (8½ fl oz/1 cup) water

Direction :

Tamatar Te Wangun – (Aubergines Cooked With Tomatoes)

1. Place the aubergines into a large bowl and sprinkle with ½ teaspoon of the salt and the turmeric. Mix and set aside for 15 minutes.
2. Heat 5 teaspoons of the oil in a large pan over a medium heat and fry the marinated aubergines until light brown. Remove from the pan with a slotted spoon and set aside to drain on a plate lined with paper towels.
3. To the same pan, add the remaining 3 teaspoons of oil, then add the cumin seeds and asafoetida. When they start sizzling, add the chopped tomatoes and cook for 5-6 minutes until they are soft.
4. Add the ground ginger and chilli powder, along with the remaining ½ teaspoon of salt. Add the water and cook for 2 minutes, then return the fried aubergines to the pan.
5. Add the green chillies and cook for another 5 minutes, stirring occasionally.

Remove from the heat and leave to rest for 30 minutes before serving with steamed rice.

Haakh, Kashmiri Spinach

1. Heat the oil in a deep, heavy-based pan over a medium heat. Add the chillies and asafoetida and cook for 1 minute, then add the spinach, salt, turmeric and water, and mix well.
2. Bring to the boil, then cover the pan with a lid and cook over a medium heat for about 4-5 minutes until the spinach is tender and very little water remains.
3. Serve in a bowl with the remaining cooking liquid.