Kashmiri Haak Baingan – Collard Green Eggplant Curry is a favorite side dish of Kashmiri Pandits. Collard Greens make a delicious Kashmiri side dish that goes perfectly with rice.
If you’d told me when I was a child that I would actually one day love collard greens or even eggplants to the point that I planned a meal around it, I would have thought you were crazy. But, here I am all grown up with a love for collards that still surprises even me. And not only that, my girls ages 11 and 9 love this recipe.
What are collard greens used in this Kashmiri Haak Baingan – Collard Green Eggplant Curry?
Here is a link from Wikipedia that explains what Collard greens are. They can be purchased at most grocery stores in the vegetable aisle in single bunches. Collard greens have several health benefits and may help in lowering blood cholesterol, and improving digestion and helps in better sleep.
Eggplants – This recipe uses Indian eggplants. Purple and spherical, Indian eggplants – also known as baby eggplants – can be found in Indian grocery stores. They are small with a dark reddish-purple color.
How do we make this recipe?
Prep – First, wash the collard greens as they can be quite dirty. So, the easiest way to wash collard greens is to place them in a large food storage container. Further, fill the container with cold water, and let the collards soak for a few minutes to loosen the dirt. Furthermore, drain the water from the container, rinse the collards well under cold water.
Next, place the collard greens on a cutting board. Using shears or knives, chop the leaves to about 3 inch pieces. You can keep a small piece of stem attached to the leaf but discard the large stems.
Eggplants – We will use 2 small Indian eggplants. Rinse the eggplants by running them under cold water and wiping dry with a paper towel. In Kashmiri recipes, you don’t slice off the top of the eggplant. You keep the stem intact. Cut the eggplant body in half lengthwise/vertically. Further, cut each eggplant to two more half’s. So each eggplant will have 4 pieces. 8 pieces in all for 2 eggplants.
For this recipe, traditionally both the egg plants and potatoes need to be deep fried. However, you can shallow fry, air fry them or sauté them until the eggplants are slight cooked and firm and the potatoes are cooked as well. Make sure they are not mushy and their shape is still intact. I have deep fried them here since I made it traditionally. Once fried set them aside.
COOK –
First, in a heavy bottom pot, on medium heat add oil. Second, add in asafetida and 1 green chili. Third, add in water and change the heat to high and let the water boil. Make sure the oil is not to hot when adding water or else it will splutter.
Furthermore, when the water boils add in baking soda and salt. Baking soda is added to maintain the green color of the collards. Further add in, the collard greens slowly. This step key. The collard greens need to be added in batches and stirred and submerged in the hot water. This enables the collard greens to maintain their green color.
Next add in 2 more whole green chilies’ and let them collard greens boil on high heat until soft and cooked, roughly 8 to 10 minutes. Finally add in the sautéed/stir fried/air fried or deep-fried eggplants, and Kashmiri tikki masala, and let them cook with the collards for about 2 minutes. Turn off heat and transfer in a serving bowl and serve over white rice.
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Moreover, try some of our other recipes.
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Kashmiri Haak Baingan – Collard Green Eggplant Curry
Equipment
- 1 deep bottom pot
Ingredients
- 1 bunch collard greens (approximately 5 cups tightly squeezed in measuring cup)
- 2 small indian eggplants
- 4 tbsp oil of choice
- 1/4 tsp asafoetida (heeng)
- 3 green chilis, small (serrano peppers) (hari mirch)
- 4 cups water
- 1 and 1/2 tsp salt
- 1/4 tsp baking soda (optional but recommended)
- 1/2 tsp kashmiri tikki masala (optional)
Instructions
Prep
- Wash the collard greens well. Place the collard greens on a cutting board. Using shears or knives, chop the leaves to about 3-inch pieces. You can keep a small piece of stem attached to the leaf but discard the large stems.
- Rinse the eggplants by running them under cold water and wiping dry with a paper towel. In Kashmiri recipes, you don’t slice off the top of the eggplant. You keep the stem intact. Cut the eggplant body in half lengthwise/vertically. Further, cut each eggplant to two more halves. So, each eggplant will have 4 pieces. 8 pieces in all for 2 eggplants.
- Deep fry/ shallow fry or sauté the eggplants until mostly cooked but firm and not mushy.
Cook
- In a heavy bottom pot, on medium heat add oil. Add in asafetida and 1 green chili. Add in water and change the heat to high and let the water boil. Make sure the oil is not too hot when adding water or else it will splutter.
- When the water boils add in baking soda and salt. Baking soda is added to maintain the green color of the collards. Further add in, the collard greens slowly. This step key. The collard greens need to be added in batches and stirred and submerged in the hot water. This enables the collard greens to maintain their green color.
- Add in 2 more whole green chilies' and let them collard greens boil on high heat until soft and cooked, roughly 8 to 10 minutes. Finally add in the sautéed/stir fried or deep-fried eggplants, Kashmiri tikki masala, and let them cook with the collards for about 2 minutes. Turn off heat and transfer in a serving bowl and serve over white rice.
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