Chok Wangun (Kashmiri-style Tangy Brinjals)

Name: Chok Wangun (Kashmiri-style Tangy Brinjals)
Total time: 1800 s
Yield: 4 people
Cuisine: Indian
Ingredients: 500 gms long brinjals; 1/2 cup mustard oil; 1/4 tsp asafoetida (hing); 5 cloves; 2 black cardamoms; 5 green cardamoms; 1 inch piece of cinnamon; 1/2 tsp cumin seeds (jeera); 2 green chillies; 1 tsp Kashmiri red chilli powder; 1/4 tsp turmeric powder (haldi); 1/2 cup curd; 2 tsp fennel powder (saunf); 1 tsp dry ginger powder (sounth); 2 tbsp taramind paste; 1/2 cup water; 2 tsp salt or to taste

Madhu Bindra @madhubindra

Chok Wangun and Khatte Baingan is an integral part of Koshur Saal of the Kashmiri Pandit cuisine. A simple and traditional dish that is high on flavors. #CA2025 #Kashmir

Madhu Bindra @madhubindra

Chok Wangun and Khatte Baingan is an integral part of Koshur Saal of the Kashmiri Pandit cuisine. A simple and traditional dish that is high on flavors. #CA2025 #Kashmir

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Ingredients

30 minutes

4 people

500 gmslong brinjals
1/2 cupmustard oil
1/4 tspasafoetida (hing)
5cloves
2black cardamoms
5green cardamoms
1 inchpiece of cinnamon
1/2 tspcumin seeds (jeera)
2green chillies
1 tspKashmiri red chilli powder
1/4 tspturmeric powder (haldi)
1/2 cupcurd
2 tspfennel powder (saunf)
1 tspdry ginger powder (sounth)
2 tbsptaramind paste
1/2 cupwater
2 tspsalt or to taste

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Steps

30 minutes

1

Cut the brinjals into fours lengthwise. Soak them in water with a teaspoon of salt so that they do not colorize.
2

Mix tamarind paste in 1/2 cup of water and keep aside.
3

Heat the mustard oil to the smoking point. Let it cool a bit. Fry the brinjals in batches until they color slightly. Do not overcook. Remove and keep aside.
4

Leave about 2 tbsp of oil in the pan. Remove the rest. Add asafoetida, cloves, black cardamom, green cardamom, cinnamon, cumin seeds, and green chillies. Allow them to crackle.
5

Add in the Kashmiri red chilli powder and turmeric powder. Mix.
6

Next, add well-beaten curd and mix well. Continue to stir. Add salt. Cook until the liquid dries a bit and the oil begins to appear on the sides.
7

Add in the fried brinjals and saute for a minute. Add 1/4 cup water and cook for a few minutes.
8

Now add in the fennel powder and dry ginger powder with the tamarind water.
9

Reduce the heat. Cover and cook for a minute. Check the salt and add more if required. Adjust the gravy as per your taste.
10

Chok Wangun or Kashmiri-style Tangy Brinjals is ready to serve. Serve hot with boiled rice.