🍆 Hokh syun (Kashmiri sun-dried vegetable curry)

4 servings · prep 15 min + réhydratation · cook 30 min

Ingredients

• 1 cup sun-dried tomatoes
• 1 cup sun-dried aubergines
• 250 ml water
• 8 to 10 garlic cloves
• 3 tbsp mustard oil
• 1 tsp cumin seeds
• 1 black cardamom pod
• 1/2 tsp turmeric
• 1 tsp red chilli powder
• 1 tsp ground fennel seeds
• Salt

Method

1. Soak the dried tomatoes and aubergines separately in warm water until they turn supple again.
2. This dish was born of necessity: in Kashmir the summer vegetables are sun-dried to see the winter through. Drying concentrates their flavour, and that is what gives the curry its depth.
3. Blend the rehydrated tomatoes to a purée, along with their soaking water.
4. Heat the mustard oil until it first wisps, then lower the heat.
5. Fry the cumin seeds, black cardamom and garlic in it.
6. Add the tomato purée, turmeric, chilli and ground fennel, and let it reduce for a few minutes.
7. Add the rehydrated aubergines and the water, salt, cover and simmer 20 min.
8. Serve with fragrant steamed rice.

Adapted from Get Curried (YouTube)

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