Name: Chok Wangun - Kashmiri style recipe by Bethica Das at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3
Ingredients: 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

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.

Ingredients Serving: 3

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

Instructions

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.

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