Place the kadhai on low heat. Once hot, tip in the saunf or fennel seed powder. As soon as it blooms and starts changing its colour to brown, add the tamarind pulp.
Tip in the fried eggplants next, followed by salt to your taste and 1 and 1/2 teaspoons of Kashmiri red chilli powder.
Next, add around half a cup of water and mix very gently. You don’t want to break the softened eggplants. Once the salt and Kashmiri red chilli powder are incorporated, cover the kadhai with a lid and let the dish bubble away for 5-7 minutes.
At the half-way mark, check and stir very gently for the appearance of glistening oil on top of the Khatte Baingan. You will need to be very gentle when stirring to avoid breaking the soft baingan. I recommend using a turner to just nudge the dish from the edges.
After cooking for 5-7 minutes, the water would have reduced and you will see just a little bit of sauce enveloping the Khatte Baingan.
Serve these saucy Kashmiri style Khatte Baingan with some rice and yogurt or mop them up with some hot parathas!