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Photo of Chok Wangun - Kashmiri style by Bethica Das at BetterButter

Chok Wangun - Kashmiri style

Bethica Das
5 minutes
Prep Time
15 minutes
Cook Time
3 People
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Jammu and Kashmir
  • Simmering
  • Frying
  • Side Dishes

Ingredients Serving: 3

  1. 4-5 long eggplants, cut lengthwise
  2. 1 tbsp. mustard oil
  3. oil to deep fry
  4. salt to taste
  5. 2-3 cloves
  6. 1 tsp. red chili powder
  7. 1/4 tsp. asafoetida
  8. 1/2 tsp. saunth (dry ginger powder)
  9. 1 tsp. fennel powder
  10. 1-2 slit green chilies
  11. 1 tbsp. ver masala (Kashmiri spice mix of coriander, shahjeera, cardamom, carom, fennel, asafoetida and red chili powder)
  12. 1 tsp. tamarind paste mixed with 1/4 cup water
  13. coriander leaves to garnish


  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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