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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.
Heat oil to deep fry the eggplants. Drain and keep aside.
Heat 1 tbsp. of the same oil and add in the cloves, salt, red chili powder, asafoetida, saunth, fennel powder,
and the ver masala mixed with a little water.
Mix everything well and add some more water and simmer for 2-3 minutes.
Add in the eggplants, green chilies and the tamarind water. Simmer further for 2 minutes and switch off the flame.
Garnish with coriander leaves and green chili. Serve with plain steamed rice or Kashmiri pulao.
SERVING: 3
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
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Total: ₹689.00
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