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Photo of CHOK WANGUN by MOUMITA DAS at BetterButter


20 minutes
Prep Time
35 minutes
Cook Time
10 People
Read Instructions Save For Later


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

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Jammu and Kashmir
  • Simmering
  • Frying
  • Side Dishes
  • Gluten Free

Ingredients Serving: 10

  1. long thin brinjals 1/2 kg
  2. onion 1( big)( sliced)
  3. green chillies 2( slitted)
  4. garlic 5 to 6 pieces (slitted)
  5. tamarind half cup (soaked in hot water)
  6. turmeric powder half tablespoon
  7. Kashmiri Red chilli powder 2 tablespoons
  8. cumin seeds one tablespoon
  9. fennel powder 1 tablespoon
  10. black pepper powder half tablespoon
  11. cardamom green and black( each) 2
  12. cinnamon stick 2
  13. salt as per taste
  14. mustard Oil as required
  15. water as required


  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

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