CHOK WANGUN

    By MOUMITA DAS  |  9th Mar 2019  |  
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    • Photo of CHOK WANGUN by MOUMITA DAS at BetterButter
    CHOK WANGUNby MOUMITA DAS
    • Prep Time

      20

      mins
    • Cook Time

      35

      mins
    • Serves

      10

      People

    4

    0

    About CHOK WANGUN Recipe

    It is an authentic tangy eggplant dish from the valley of kashmir,it tastes delicious,this dish is also known as "Khatte Baingan"

    CHOK WANGUN

    Ingredients to make CHOK WANGUN

    • long thin brinjals 1/2 kg
    • onion 1( big)( sliced)
    • green chillies 2( slitted)
    • garlic 5 to 6 pieces (slitted)
    • tamarind half cup (soaked in hot water)
    • turmeric powder half tablespoon
    • Kashmiri red chilli powder 2 tablespoons
    • cumin seeds one tablespoon
    • fennel powder 1 tablespoon
    • black pepper powder half tablespoon
    • cardamom green and black( each) 2
    • cinnamon stick 2
    • salt as per taste
    • mustard Oil as required
    • water as required

    How to make CHOK WANGUN

    1. Cut The brinjals from top as shown in the picture
    2. now wash and slit the Brinjals length Wise ( as shown in the picture)
    3. cut all
    4. heat sufficient amount of oil in a pan and fry the brinjals
    5. Till they turn golden brown in colour but not necessarily crisp
    6. transfer to a plate and set aside
    7. now fry the sliced onion
    8. transfer to a plate and set aside
    9. now place the fried Brinjals in a deep pan or Handi
    10. now add green chillies, turmeric powder, Kashmiri red chilli powder, salt, garlic, cumin, pepper powder, fennel powder and the whole garam masala(cardamom and cinnamon) and mix them well
    11. Pour required amount of water
    12. now add tamarind water to it and combine well
    13. Now add fried onions
    14. now pour 3 tablespoons of very hot mustard oil on it and mix well
    15. now cover the pan with a lid and let the mixture Simmer for 7 -8 minutes (medium flame)
    16. turn off the gas
    17. the spicy" Chok wangun" is ready to be served with hot chapatis or rice

    My Tip:

    Use of oil can be reduced as per choice

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