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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.
- 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
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Cut the brinjals into fours lengthwise. Soak them in water with a teaspoon of salt so that they do not colorize.
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Mix tamarind paste in 1/2 cup of water and keep aside.
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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.
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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.
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Add in the Kashmiri red chilli powder and turmeric powder. Mix.
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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.
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Add in the fried brinjals and saute for a minute. Add 1/4 cup water and cook for a few minutes.
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Now add in the fennel powder and dry ginger powder with the tamarind water.
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Reduce the heat. Cover and cook for a minute. Check the salt and add more if required. Adjust the gravy as per your taste.
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Chok Wangun or Kashmiri-style Tangy Brinjals is ready to serve. Serve hot with boiled rice.
- Traditionally, long brinjals are used for this curry. If not avaialble, 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.