Eggplant with Apples, Fennel & Black Cumin

Kashmiri Baingan

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Wild apples studded the northwestern Himalayas in Kashmir in the 19th century. A variety known as the Wilson, large and juicy, made its appearance around 1850, and today the Red and Golden Delicious varieties are more popular in the marketplace. Apples, having made their way into many of Kashmir’s dishes, provide a great source of tartness. In this curry fennel seeds sneak in some mellow sweetness, while black cumin, also known as shahjeera (royal cumin), provides a hint of bitternes