Chef Deepak Kaul opened his Indian restaurant Bhuna in October 2018. In December, Eater Portland named him Chef of the Year. This morning, Chef Deepak is in Molly’s kitchen making a dish that tastes like home.

Kashmiri Tomato & Eggplant Bowl

5# tomato (chopped )

4# Indian eggplant (quartered & salted)

1 Tbsp cumin seed

10 ea cloves

1/2 stick cinnamon

1 Tbsp Kashmiri chilli powder

1 Tbsp. Ground Fennel

1 Tbsp. Ginger powder

1 tsp. Turmeric

Salt to taste

Vegetable Oil

· Heat oil in a heavy bottom pan

· Add cloves, cumin and cinnamon stick

· When the cumin seeds start popping, add the chopped tomatoes and let them cook down on low to medium heat

· Meanwhile, fry the eggplant till golden brown, salt and drain on paper towel

· Now, add the ground spices to the tomato base. Stir occasionally to let the water cook out but the tomatoes should take roughly 20 minutes

· Add the fried eggplant and let it simmer altogether for five minutes

· Check for seasoning, and enjoy!

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