Chok Wangun

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