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Monday, 18 September 2017

Chok Wangun (Eggplant in Tangy Sauce - Kashmiri Style)



          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. So check for a step by step guide with pictures to prepare it.










  • 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 green chilies, slit
  • 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









          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, fennel powder, saunth and the ver masala mixed with a little water.

          Mix everything well and add in some more water. Simmer on a medium flame 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.




Note - 
1.  You can shallow fry the eggplants in 2 tbsp. oil like I did instead of deep frying. 
2.  Adding Ver masala is optional.




                               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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