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.
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Recipe
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Ingredients
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Paneer Rogan Josh |
Varimuth Gogji |
Nadru Yakhni |
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