Chok Wangun - Kashmiri style | How to make Chok Wangun - Kashmiri style

By Bethica Das  |  28th Feb 2018  |  
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  • Chok Wangun - Kashmiri style, How to make Chok Wangun - Kashmiri style
Chok Wangun - Kashmiri styleby Bethica Das
  • Prep Time

    5

    mins
  • Cook Time

    15

    mins
  • Serves

    3

    People

5

0

About Chok Wangun - Kashmiri style Recipe

Chok Wangun can be translated as Eggplant in Tangy Gravy. This simple and an authentic eggplant dish forms a part of the Kashmiri Wazwan. Was inspired by a cookery show so gave it a try. Please note that this yummy recipe has no onion or garlic in it. Cooked with only few dry spices, it tastes simply superb. Pair it with some Kashmiri pulao for a divine, wholesome and a satisfying meal.

Chok Wangun - Kashmiri style

Ingredients to make Chok Wangun - Kashmiri style

  • 4-5 long eggplants, cut lengthwise
  • 1 tbsp. mustard oil
  • oil to deep fry
  • salt to taste
  • 2-3 cloves
  • 1 tsp. red chili powder
  • 1/4 tsp. asafoetida
  • 1/2 tsp. saunth (dry ginger powder)
  • 1 tsp. fennel powder
  • 1-2 slit green chilies
  • 1 tbsp. ver masala (Kashmiri spice mix of coriander, shahjeera, cardamom, carom, fennel, asafoetida and red chili powder)
  • 1 tsp. tamarind paste mixed with 1/4 cup water
  • coriander leaves to garnish

How to make Chok Wangun - Kashmiri style

  1. Heat oil to deep fry the eggplants. Drain and keep aside.
  2. Heat 1 tbsp. of the same oil and add in the cloves, salt, red chili powder, asafoetida, saunth, fennel powder,
  3. and the ver masala mixed with a little water.
  4. Mix everything well and add some more water and simmer for 2-3 minutes.
  5. Add in the eggplants, green chilies and the tamarind water. Simmer further for 2 minutes and switch off the flame.
  6. Garnish with coriander leaves and green chili. Serve with plain steamed rice or Kashmiri pulao.

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