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Home-cooked Recipes

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CHOK WANGUN

'Kashmiri Khattey baingan' or 'Chok Wangun' is a tangy gravy dish that best exemplies the simple yet robust flavours of Kashmiri cuisine. The eggplant or aubergines are crispy fried & then simmered in a gravy with a handful of dry spices & tamarind (imli). Like all Kashmiri Pandit cooking, this dish does not use tomatoes, onions or garlic. 
Recipe
  • Cut long pieces of the Kashmiri Brinjal from the center : ½ kg
  • Soak tamarind (Imli) in water
  • Crisp fry Brinjal in Oil
  • Take another pan and add Oil: 2 spoons
  • Sauté Asafoetida (Heeng): 1 tablespoo & Cumin (Zeera): 1 teaspoon
  • Generously put Kashmiri red chilli Powder (Laal Mirch): 1 tablespoon
  • Immediately pour water: 1 glass ​
  • Salt: 1 spoon
  • Now add Turmeric (Haldi) ½ teaspoon, Ginger powder (Adrakh): ½ teaspoon & Fennel (Saunf) powder: 1 teaspoon
  • Pour the Tamarind (Imli) water to taste
  • Add the fried Brinjal into the gravy
  • Sprinkle Garam masala: ½ teaspoon
  • ​Cook on low flame for 5 to 7 minutes
  • Garnish it with green chillies (Hari Mirch)
  • Serve it with steamed rice or pulao
Ingredients
  • Kashmiri Brinjal (Baingan)
  • Oil
  • Water
  • Asafoetida (Heeng)
  • Cumin (Zeera)
  • Kashmiri Red Chili Powder (Laal Mirch)
  • Salt (Namak)
  • Turmeric (Haldi)
  • Ginger Powder (Adrakh)
  • Fennel Powder (Saunf)
  • Tamarind water (Imli)
  • Garam Masala
  • Green Chilli (Hari Mirch)
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