{"id":297776,"date":"2025-10-03T21:29:25","date_gmt":"2025-10-03T21:29:25","guid":{"rendered":"https:\/\/newhampshiredigitalnews.com\/index.php\/2025\/10\/03\/chok-wangun-kashmiri-style-tangy-brinjals-recipe\/"},"modified":"2025-10-03T21:29:25","modified_gmt":"2025-10-03T21:29:25","slug":"chok-wangun-kashmiri-style-tangy-brinjals-recipe","status":"publish","type":"post","link":"https:\/\/newhampshiredigitalnews.com\/index.php\/2025\/10\/03\/chok-wangun-kashmiri-style-tangy-brinjals-recipe\/","title":{"rendered":"Chok Wangun (Kashmiri Style Tangy Brinjals) Recipe"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<p>\n\t\t<time class=\"post-date entry-date updated\" datetime=\"2025-10-02\"><br \/>\n\t\t\t\t\t<span class=\"year\">October 2, 2025<\/span><br \/>\n\t\t\t\t<\/time>\n\t<\/p>\n<p><!-- .post-date-wrap --><\/p>\n<p class=\"post-meta entry-meta\">\n<p>\t\t\t\t\t\t\t\t\t\t\t <span class=\"post-category\"><a href=\"https:\/\/madscookhouse.com\/category\/main-course\/\" rel=\"tag\" class=\"term-main-course\">Main Course<\/a><span class=\"separator\">, <\/span><a href=\"https:\/\/madscookhouse.com\/category\/recipes\/\" rel=\"tag\" class=\"term-recipes\">Recipes<\/a><span class=\"separator\">, <\/span><a href=\"https:\/\/madscookhouse.com\/category\/vegetarian\/\" rel=\"tag\" class=\"term-vegetarian\">Vegetarian<\/a><\/span><br \/>\n\t\t\t\t\t\t\t\t\t\t\t <span class=\"post-tag\"><a href=\"https:\/\/madscookhouse.com\/tag\/indian\/\" rel=\"tag\">Indian<\/a><span class=\"separator\">, <\/span><a href=\"https:\/\/madscookhouse.com\/tag\/main-course\/\" rel=\"tag\">Main Course<\/a><span class=\"separator\">, <\/span><a href=\"https:\/\/madscookhouse.com\/tag\/vegetarian\/\" rel=\"tag\">Vegetarian<\/a><\/span>\t\t\t\t\t<\/p>\n<p>\t\t\t\t<!-- \/post-meta --><\/p>\n<div class=\"entry-content\">\n<div id=\"wprm-recipe-container-10798\" class=\"wprm-recipe-container\" data-recipe-id=\"10798\" data-servings=\"4\">\n<div class=\"wprm-recipe wprm-recipe-template-compact-with-art\">\n<div class=\"wprm-recipe-image wprm-block-image-normal\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"1\" src=\"https:\/\/madscookhouse.com\/wp-content\/uploads\/2025\/10\/Chok-Wangun-Kashmiri-Style-Tangy-Brinjals-50x50.jpg\" class=\"attachment-1x1 size-1x1\" alt=\"Chok Wangun Kashmiri Style Tangy Brinjals\" srcset=\"https:\/\/madscookhouse.com\/wp-content\/uploads\/2025\/10\/Chok-Wangun-Kashmiri-Style-Tangy-Brinjals-50x50.jpg 50w, https:\/\/madscookhouse.com\/wp-content\/uploads\/2025\/10\/Chok-Wangun-Kashmiri-Style-Tangy-Brinjals-300x151.jpg 300w, https:\/\/madscookhouse.com\/wp-content\/uploads\/2025\/10\/Chok-Wangun-Kashmiri-Style-Tangy-Brinjals-1024x516.jpg 1024w, https:\/\/madscookhouse.com\/wp-content\/uploads\/2025\/10\/Chok-Wangun-Kashmiri-Style-Tangy-Brinjals-150x76.jpg 150w, https:\/\/madscookhouse.com\/wp-content\/uploads\/2025\/10\/Chok-Wangun-Kashmiri-Style-Tangy-Brinjals-768x387.jpg 768w, https:\/\/madscookhouse.com\/wp-content\/uploads\/2025\/10\/Chok-Wangun-Kashmiri-Style-Tangy-Brinjals-640x585.jpg 640w, https:\/\/madscookhouse.com\/wp-content\/uploads\/2025\/10\/Chok-Wangun-Kashmiri-Style-Tangy-Brinjals-500x252.jpg 500w, https:\/\/madscookhouse.com\/wp-content\/uploads\/2025\/10\/Chok-Wangun-Kashmiri-Style-Tangy-Brinjals-480x270.jpg 480w, https:\/\/madscookhouse.com\/wp-content\/uploads\/2025\/10\/Chok-Wangun-Kashmiri-Style-Tangy-Brinjals-96x96.jpg 96w, https:\/\/madscookhouse.com\/wp-content\/uploads\/2025\/10\/Chok-Wangun-Kashmiri-Style-Tangy-Brinjals.jpg 1160w, https:\/\/madscookhouse.com\/wp-content\/uploads\/2025\/10\/Chok-Wangun-Kashmiri-Style-Tangy-Brinjals-561x321.jpg 561w\" sizes=\"(max-width: 1px) 100vw, 1px\"\/><\/div>\n<div class=\"wprm-recipe-image wprm-block-image-normal\"><img fetchpriority=\"high\" fetchpriority=\"high\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"1160\" height=\"585\" src=\"https:\/\/madscookhouse.com\/wp-content\/uploads\/2025\/10\/Chok-Wangun-Kashmiri-Style-Tangy-Brinjals.jpg\" class=\"attachment- size-\" alt=\"Chok Wangun Kashmiri Style Tangy Brinjals\" srcset=\"https:\/\/madscookhouse.com\/wp-content\/uploads\/2025\/10\/Chok-Wangun-Kashmiri-Style-Tangy-Brinjals.jpg 1160w, https:\/\/madscookhouse.com\/wp-content\/uploads\/2025\/10\/Chok-Wangun-Kashmiri-Style-Tangy-Brinjals-300x151.jpg 300w, https:\/\/madscookhouse.com\/wp-content\/uploads\/2025\/10\/Chok-Wangun-Kashmiri-Style-Tangy-Brinjals-1024x516.jpg 1024w, https:\/\/madscookhouse.com\/wp-content\/uploads\/2025\/10\/Chok-Wangun-Kashmiri-Style-Tangy-Brinjals-768x387.jpg 768w, https:\/\/madscookhouse.com\/wp-content\/uploads\/2025\/10\/Chok-Wangun-Kashmiri-Style-Tangy-Brinjals-640x323.jpg 640w, https:\/\/madscookhouse.com\/wp-content\/uploads\/2025\/10\/Chok-Wangun-Kashmiri-Style-Tangy-Brinjals-150x76.jpg 150w, https:\/\/madscookhouse.com\/wp-content\/uploads\/2025\/10\/Chok-Wangun-Kashmiri-Style-Tangy-Brinjals-500x252.jpg 500w\" sizes=\"(max-width: 1160px) 100vw, 1160px\"\/><\/div>\n<p>Rate the Recipe: <svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"0\" height=\"0\" style=\"display:block;width:0px;height:0px\"><defs><lineargradient id=\"wprm-recipe-user-rating-0-33\"><stop offset=\"0%\" stop-opacity=\"1\"\/><stop offset=\"33%\" stop-opacity=\"1\"\/><stop offset=\"33%\" stop-opacity=\"0\"\/><stop offset=\"100%\" stop-opacity=\"0\"\/><\/lineargradient><\/defs><defs><lineargradient id=\"wprm-recipe-user-rating-0-50\"><stop offset=\"0%\" stop-opacity=\"1\"\/><stop offset=\"50%\" stop-opacity=\"1\"\/><stop offset=\"50%\" stop-opacity=\"0\"\/><stop offset=\"100%\" stop-opacity=\"0\"\/><\/lineargradient><\/defs><defs><lineargradient id=\"wprm-recipe-user-rating-0-66\"><stop offset=\"0%\" stop-opacity=\"1\"\/><stop offset=\"66%\" stop-opacity=\"1\"\/><stop offset=\"66%\" stop-opacity=\"0\"\/><stop offset=\"100%\" stop-opacity=\"0\"\/><\/lineargradient><\/defs><\/svg><\/p>\n<p><span style=\"display: block;\">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.<\/span><\/p>\n<div class=\"wprm-container-float-right\" style=\"padding-top:50px\">\n<div class=\"wprm-recipe-custom-field wprm-recipe-custom-field-type-image wprm-recipe-custom-field-key-recipe_art wprm-block-text-normal\"><img decoding=\"async\" width=\"250\" height=\"250\" src=\"https:\/\/madscookhouse.com\/wp-content\/uploads\/2022\/05\/Brinjal-Art-300x300.jpg\" class=\"attachment-250x250 size-250x250\" alt=\"\" srcset=\"https:\/\/madscookhouse.com\/wp-content\/uploads\/2022\/05\/Brinjal-Art-300x300.jpg 300w, https:\/\/madscookhouse.com\/wp-content\/uploads\/2022\/05\/Brinjal-Art-150x150.jpg 150w, https:\/\/madscookhouse.com\/wp-content\/uploads\/2022\/05\/Brinjal-Art-96x96.jpg 96w, https:\/\/madscookhouse.com\/wp-content\/uploads\/2022\/05\/Brinjal-Art.jpg 380w\" sizes=\"(max-width: 250px) 100vw, 250px\"\/><\/div>\n<\/div>\n<div id=\"recipe-10798-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-10798-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"10798\" data-servings=\"4\">\n<div class=\"wprm-recipe-ingredient-group\">\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">500<\/span> <span class=\"wprm-recipe-ingredient-unit\">gms<\/span> <span class=\"wprm-recipe-ingredient-name\">long brinjals<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span> <span class=\"wprm-recipe-ingredient-unit\">cup<\/span> <span class=\"wprm-recipe-ingredient-name\">mustard oil<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span> <span class=\"wprm-recipe-ingredient-unit\">tsp<\/span> <span class=\"wprm-recipe-ingredient-name\">asafoetida (hing)<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">5<\/span> <span class=\"wprm-recipe-ingredient-name\">cloves<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-name\">black cardamoms<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">5<\/span> <span class=\"wprm-recipe-ingredient-name\">green cardamoms<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-amount\">1&#8243;<\/span> <span class=\"wprm-recipe-ingredient-name\">piece of cinnamon<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span> <span class=\"wprm-recipe-ingredient-unit\">tsp<\/span> <span class=\"wprm-recipe-ingredient-name\">cumin seeds (jeera)<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"8\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-name\">green chillies<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"9\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">tsp<\/span> <span class=\"wprm-recipe-ingredient-name\">Kashmiri red chilli powder<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"10\"><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span> <span class=\"wprm-recipe-ingredient-unit\">tsp<\/span> <span class=\"wprm-recipe-ingredient-name\">turmeric powder (haldi)<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"11\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span> <span class=\"wprm-recipe-ingredient-unit\">cup<\/span> <span class=\"wprm-recipe-ingredient-name\">curd<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"12\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-unit\">tsp<\/span> <span class=\"wprm-recipe-ingredient-name\">fennel powder (saunf)<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"13\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">tsp<\/span> <span class=\"wprm-recipe-ingredient-name\">dry ginger powder (sounth)<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"14\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span> <span class=\"wprm-recipe-ingredient-name\">tamarind paste<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"15\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span> <span class=\"wprm-recipe-ingredient-unit\">cup<\/span> <span class=\"wprm-recipe-ingredient-name\">water<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"16\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-unit\">tsp<\/span> <span class=\"wprm-recipe-ingredient-name\">salt or to taste<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div id=\"recipe-10798-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-10798-instructions-container wprm-block-text-normal\" data-recipe=\"10798\">\n<div class=\"wprm-recipe-instruction-group\">\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-10798-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Cut the brinjals into fours lengthwise. Soak them in water with a teaspoon of salt so that they do not colorize.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-10798-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Mix tamarind paste in 1\/2 cup of water and keep aside.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-10798-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">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.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-10798-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">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.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-10798-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Add in the Kashmiri red chilli powder and turmeric powder. Mix.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-10798-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">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.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-10798-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Add in the fried brinjals and saute for a minute. Add 1\/4 cup water and cook for a few minutes.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-10798-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Now add in the fennel powder and dry ginger powder with the tamarind water.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-10798-step-0-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Reduce the heat. Cover and cook for a minute. Check the salt and add more if required. Adjust the gravy as per your taste.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-10798-step-0-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Chok Wangun or Kashmiri-style Tangy Brinjals is ready to serve. Serve hot with boiled rice.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div id=\"recipe-10798-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\">\n<div class=\"wprm-recipe-notes\">\n<ul>\n<li>Traditionally, long brinjals are used for this curry. If not avaialble, you can use the smaller ones.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p><em>This blog post is part of the\u00a0blog challenge\u00a0\u2018Blogaberry Dazzle\u2019\u00a0hosted by\u00a0<a href=\"https:\/\/www.blogaberry.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Cindy D\u2019Silva<\/a>\u00a0and\u00a0<a href=\"https:\/\/nooranandchawla.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Noor Anand Chawla<\/a>\u00a0in collaboration with\u00a0<a href=\"https:\/\/bohemianbibliophile.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Bohemian\u00a0Bibliophile<\/a>.<\/em><\/p>\n<h3 class=\"wp-block-heading\">Pin it for later<\/h3>\n<h3 class=\"wp-block-heading\"><\/h3>\n<div class=\"wp-block-image is-resized\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/madscookhouse.com\/wp-content\/uploads\/2025\/10\/Chok-Wangun-Kashmiri-Style-Tangy-Brinjals-Pin-683x1024.png\" alt=\"Chok Wangun (Kashmiri Style Tangy Brinjals) Recipe\" class=\"wp-image-10814\" style=\"width:349px;height:auto\" srcset=\"https:\/\/madscookhouse.com\/wp-content\/uploads\/2025\/10\/Chok-Wangun-Kashmiri-Style-Tangy-Brinjals-Pin-683x1024.png 683w, https:\/\/madscookhouse.com\/wp-content\/uploads\/2025\/10\/Chok-Wangun-Kashmiri-Style-Tangy-Brinjals-Pin-200x300.png 200w, https:\/\/madscookhouse.com\/wp-content\/uploads\/2025\/10\/Chok-Wangun-Kashmiri-Style-Tangy-Brinjals-Pin-768x1152.png 768w, https:\/\/madscookhouse.com\/wp-content\/uploads\/2025\/10\/Chok-Wangun-Kashmiri-Style-Tangy-Brinjals-Pin-640x960.png 640w, https:\/\/madscookhouse.com\/wp-content\/uploads\/2025\/10\/Chok-Wangun-Kashmiri-Style-Tangy-Brinjals-Pin-150x225.png 150w, https:\/\/madscookhouse.com\/wp-content\/uploads\/2025\/10\/Chok-Wangun-Kashmiri-Style-Tangy-Brinjals-Pin.png 1000w\" sizes=\"(max-width: 683px) 100vw, 683px\"\/><\/figure>\n<\/div>\n<div class=\"sharedaddy sd-block sd-like jetpack-likes-widget-wrapper jetpack-likes-widget-unloaded\" id=\"like-post-wrapper-172365432-10802-68e03a798aad2\" data-src=\"https:\/\/widgets.wp.com\/likes\/?ver=15.0.2#blog_id=172365432&amp;post_id=10802&amp;origin=madscookhouse.com&amp;obj_id=172365432-10802-68e03a798aad2\" data-name=\"like-post-frame-172365432-10802-68e03a798aad2\" data-title=\"Like or Reblog\">\n<h3 class=\"sd-title\">Like this:<\/h3>\n<p><span class=\"button\"><span>Like<\/span><\/span> <span class=\"loading\">Loading&#8230;<\/span><\/p>\n<p><span class=\"sd-text-color\"\/><a class=\"sd-link-color\"\/><\/div>\n<p><h3 class=\"jp-relatedposts-headline\"><em>Related<\/em><\/h3>\n<\/p><\/div>\n<p><!-- \/.entry-content --><\/p><\/div>\n<p><br \/>\n<br \/><a href=\"https:\/\/madscookhouse.com\/chok-wangun-kashmiri-style-tangy-brinjals\/\">Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>October 2, 2025 Main Course, Recipes, Vegetarian Indian, Main Course, Vegetarian Rate the Recipe: Chok Wangun or Khatte Baingan is an integral part of the<\/p>\n","protected":false},"author":1,"featured_media":297777,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[180],"tags":[],"class_list":["post-297776","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/newhampshiredigitalnews.com\/index.php\/wp-json\/wp\/v2\/posts\/297776","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/newhampshiredigitalnews.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/newhampshiredigitalnews.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/newhampshiredigitalnews.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/newhampshiredigitalnews.com\/index.php\/wp-json\/wp\/v2\/comments?post=297776"}],"version-history":[{"count":0,"href":"https:\/\/newhampshiredigitalnews.com\/index.php\/wp-json\/wp\/v2\/posts\/297776\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/newhampshiredigitalnews.com\/index.php\/wp-json\/wp\/v2\/media\/297777"}],"wp:attachment":[{"href":"https:\/\/newhampshiredigitalnews.com\/index.php\/wp-json\/wp\/v2\/media?parent=297776"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/newhampshiredigitalnews.com\/index.php\/wp-json\/wp\/v2\/categories?post=297776"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/newhampshiredigitalnews.com\/index.php\/wp-json\/wp\/v2\/tags?post=297776"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}