Kashmiri Dum Olav
Baby brinjals fried and slow-cooked dum-style in a fennel and dry-ginger scented yogurt gravy. Aromatic, tangy and free of onion and garlic.
45 min 2 servingsMedium
Ingredients
2 servingsContains: dairy
Flavor profile
Spice
Richness
Method
- 1Slit the baby brinjals halfway keeping the stems on, then rinse.
- 2Shallow-fry the brinjals until the skins blister, then set aside.
- 3Whisk the yogurt with fennel powder, dry ginger powder and chilli powder.
- 4Heat mustard oil to smoking, cool slightly, then add cloves and cardamom.
- 5Lower the heat and pour in the spiced yogurt, stirring to keep it smooth.
- 6Add asafoetida, salt and a little water and bring to a gentle simmer.
- 7Return the brinjals, cover and cook on dum for 15 minutes.
- 8Uncover and reduce the gravy until it clings to the brinjals.
- 9Serve hot with steamed rice.
Frequently asked
About 45 minutes total — 15 min prep and 30 min cooking.
Yes — Kashmiri Dum Olav is gluten free, veg.
Kashmiri Dum Olav contains dairy. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
