Chok Wangun (Kashmiri Style Tangy Brinjals)


Servings: 4 people
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Chok Wangun or Khatte Baingan is an integral part of the Koshur Saal of the Kashmiri Pandit cuisine. Tender brinjals in a tangy gravy. A simple and traditional dish that is high on flavors.

Ingredients
- 500 gms long brinjals
- 1/2 cup mustard oil
- 1/4 tsp asafoetida (hing)
- 5 cloves
- 2 black cardamoms
- 5 green cardamoms
- 1" 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 tamarind paste
- 1/2 cup water
- 2 tsp salt or to taste
Instructions
- Cut the brinjals into fours lengthwise. Soak them in water with a teaspoon of salt so that they do not colorize.
- Mix tamarind paste in 1/2 cup of water and keep aside.
- 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.
- Leave about 2 tbsp of oil in the pan. Remove the rest. Add asafoetida, cloves, black cardamoms, green cardamoms, cinnamon, cumin seeds, and green chillies. Allow them to crackle.
- Add in the Kashmiri red chilli powder and turmeric powder. Mix.
- 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.
- Add in the fried brinjals and saute for a minute. Add 1/4 cup water and cook for a few minutes.
- Now add in the fennel powder and dry ginger powder with the tamarind water.
- Reduce the heat. Cover and cook for a minute. Check the salt and add more if required. Adjust the gravy as per your taste.
- Chok Wangun or Kashmiri-style Tangy Brinjals is ready to serve. Serve hot with boiled rice.
Video
Notes
- Traditionally, long brinjals are used for this curry. If not available, you can use the smaller ones.
This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Bohemian Bibliophile.
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October 4, 2025 @ 1:27 pm
love how you’ve explained the spice mix, tempering, and tangy twist — it feels doable even for someone like me who’s not a pro cook.
October 5, 2025 @ 12:40 pm
This sounds yummy. I’ve never had brinjals with tamarind, but I love the sourness. I would try this soon.
October 5, 2025 @ 6:57 pm
Kashmiri Cuisine is starkly different from other Indian cuisines. Wonder how this would taste? Brinjals cooked with Tamarind sounds very different indeed
October 5, 2025 @ 7:05 pm
I first had Khatte Baingan at a Kashmiri friend’s house and feel in love. We lost touch but today you reminded me of her and also thanks to you I can recreate this magic .
October 6, 2025 @ 1:31 pm
I am drooling, Madhuji. The khatte baingan look so delicious. I am saving the recipe and will try it soon. I have not heard of this recipe before.
October 6, 2025 @ 10:19 pm
Yummy! I am finding it really tempting and tasty…. ya to bana na hi parega. But the best Brinjal dish maker is my hubby… he makes yummy Bringal dish. But I will try out this and surprise him.
October 7, 2025 @ 12:04 pm
This recipe looks absolutely delicious, and your photos make it look so vibrant! The tangy flavour profile from the tamarind paired with Kashmiri spices sounds like such a unique and wonderful way to prepare brinjals. I’m always on the hunt for authentic regional recipes that are simple yet full of flavour, and this one is definitely going on my must-try list.
October 8, 2025 @ 9:25 am
Oh wow I love brinjals and this recipe is lipsmackinh. Will definitely try this out soon
October 8, 2025 @ 6:30 pm
The dish looks so mouthwatering. Brinjal is a vegetable both my daughter and I cherish, other than batata and bhindi. Seems like I need to try this out soon.
October 8, 2025 @ 11:04 pm
Once i tried this on my Kashmiri friend house, and loved it
October 8, 2025 @ 11:48 pm
I’ve never tried this recipe but am sure the most delicious aroma must be wafting from the kitchen when it’s prepared. Would love to make this.
October 9, 2025 @ 11:49 am
Brinjal is a huge family favorite, so any recipe of brinjal, I’m glad to try. Thanks, Aunty.