In a wok (kadai) add mustard oil, cinnamon, cumin seeds, green cardamoms, kashmiri red chilies, asafoetida powder, turmeric powder, coriander powder and little salt. Mix them well together and add little water.
Add dry ginger powder and combine them together.
Add sliced onion and brinjals. Fry them well together.
Cover them and let the brinjals cook for 20 mintues.
Add the sliced tomatoes, fennel seeds and little water.
Let the tomatoes cook.
Sprinkle some coriander leaves and lime.
Serve the Kashmiri khatte baingan hot.
Key Ingredients: mustard oil, cinnamon, cumin seeds, green cardamom, kashmiri mirch, asafoetida, turmeric, coriander powder, Salt, dry ginger powder, onion, eggplant, tomato, fennel, Coriander leaves, lemon juice