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Chokh Vangun Recipe I How To Make Kashmiri khatte baigan

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Chokh vangun- Baby eggplants cooked in a mildly spiced  tangy tamarind gravy- a Kashmiri specialty

Chokh Vangun- is a very popular Kashmiri style brinjal curry,cooked in a spicy and sour gravy. It is flavored with fennel seed powder and ginger powder . Kashmiri food is very simple yet flavorful. Lots of whole spices, ghee and saffron are used in their daily routine food .

The spices used are warm and spicy like cloves ,dried ginger ,asafoetida ,cinnamon etc and to balance the heat and flavor fennel is adding in most of the recipes .Yogurt is also used in many dishes in Kashmiri cuisine.

This Chokh vangun is a very delicious popular recipe from Kashmiri cuisine. The brinjals are deep fried in mustard oil. Then a simple gravy is made with few spices ,water and tamarind .Then It is flavored with fennel seed powder and ginger powder which gives it a very nice flavor and taste.

Do try these delicious recipes from Kashmiri cuisine-

chokh vangun

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chokh vangun
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5 from 3 votes

Chokh Vangan

Chokh Vangan- Baby eggplants fried and simmered in a spicy tangy tamarind gravy
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course, Side Dish, Tiffin recipes
Cuisine: Kashmiri cuisine
Keyword: chokh vangun, kashmiri khatte baigan
Servings: 5
Author: Anjana Chaturvedi

Ingredients

  • 10 Baby Eggplant/ baigan
  • 2 tbsp Thick tamarind pulp/ Imli ka ras
  • 2 tsp Fennel powder/ Pisi Saunf
  • 1 tsp Ginger powder/ Saunth
  • 2 tsp Kashmiri Chili Powder
  • 1/4 tsp Turmeric/ haldi
  • 1/4 tsp Asafoetida/ hing
  • 1 tsp Salt
  • 2 tbsp Cooking oil

Instructions

  • Wash and wipe the brinjals well, make 2 slit lengthwise ,take care not to chop off the steam portion .
  • Heat oil in pan and deep fry brinjals on medium flame to a deep red colour. keep aside
  • Mix asafoetida in 1 tbls of water and keep aside
  • Heat 2 tbls oil in a pan,add chilli powder and then add asafoetida water..
  • Now add tamrind pulp and 3/4 glass of water.(if you want more gravy then add 1 glass water)
  • When it start boiling add turmeric,ginger powder, fennel powder and salt.
  • Add fried brinjals and cover and simmer for 5 minutes .or till cooked well.
  • Garnish with fresh coriander
  • Serving suggestions-serve with paratha.poori aur rice

 

Comments

  1. Manju says

    I would like to try out this dish, looks very tempting and easy…I'm not a fan of baingan, but I do prepare it at times considering its nutritional value…

    Thanks a lot for stopping by my space and saying such lovely words about my Crib Cake 🙂

    Regards,
    Manju
    http://manjuseatingdelights.blogspot.com

  15. Shri says

    One of my favourites; 3 years since I made this recipe and posted it! 🙂

  17. PT says

    i like eggplant recipes and this one is awesome.. mouthwatering clicks..

  18. meena says

    i have been to kashmir but never tasted this, of course it was ages ago when i went there. but this looks good

5 from 3 votes (3 ratings without comment)