Chok Wangun (Kashmiri Style Tangy Brinjals)
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.
Servings: 4 people
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.
Notes
- Traditionally, long brinjals are used for this curry. If not avaialble, you can use the smaller ones.