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You are here: Home / Sabzi and Curries / Chokh Vangun Recipe ,How To Make Kashmiri khatte baigan

Chokh Vangun Recipe ,How To Make Kashmiri khatte baigan

2012-05-30 by Anjana Chaturvedi 18 Comments

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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-

  • Kashmiri Dum Aloo
  • Kashmiri Dahi Baigan
  • Apple and Mango Chutney
  • Mooli Akhrot Raita
  • Doodhi Yakhni
  • Bom Chount

chokh vangun

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chokh vangun
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5 from 1 vote

Chokh Vangan

Chokh Vangan- Baby eggplants fried and simmered in a spicy tangy tamarind gravy
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
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

 

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Filed Under: Dry Curry/Stir fry /side dish, Kashmiri cuisine, Sabzi and Curries, Travel food Tagged With: Brinjal, chokh, eggplant, Eggplant Curry, Indian Curries, Indian food, Indian recipes, Jain food, kashmiri Cuisine, khatta, Subzis and curries, vangan, vangun, vegetarian

« Aam Aur Chane Ka Achar, Marwari Mango Pickle
Aam Panna Concentrate/Kairi Panna Sharbat,Mango and Mint Squash »

Comments

  1. Manju says

    2012-05-31 at

    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

    Reply
  2. Kaveri Venkatesh says

    2012-05-31 at

    Looks really yummy…with wonderful flavors. Thanks for linking to the event.

    Reply
  3. Kusum says

    2012-05-31 at

    Wow! That looks delicious.

    Reply
  4. Gayathri NG says

    2012-05-31 at

    delicious looking gravy…

    Reply
  5. ANU says

    2012-05-31 at

    wow this looks awesome…and super tempting…

    Reply
  6. Anu says

    2012-05-30 at

    Nice clicks. Looks so tempting.

    Reply
  7. Spice up the Curry says

    2012-05-30 at

    your baingan curry looks really tempting. I am salivating here.

    Reply
  8. hemalata says

    2012-05-30 at

    Delicious looking baigan curry and mouthwatering presentation.

    Reply
  9. Hema says

    2012-05-30 at

    You have done it so well, very tempting clicks..

    Reply
  10. Tina says

    2012-05-30 at

    yummyyyyyy.

    Reply
  11. Raksha says

    2012-05-30 at

    this looks very tasty.

    Reply
  12. Divya Pramil says

    2012-05-30 at

    Wow looks so delicious 🙂 And nice click..

    Participate and win prizes
    The Master Chef Contest

    Reply
  13. Hamaree Rasoi says

    2012-05-30 at

    looks super rich gravy..Mouthwatering …

    Deepa
    Hamaree Rasoi

    Reply
  14. Subhie Arun says

    2012-05-30 at

    wow..this is new to me..drooling,..n yummy!

    Reply
  15. Shri says

    2012-05-30 at

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

    Reply
  16. Akila says

    2012-05-30 at

    Looks lovely n inviting

    Reply
  17. PT says

    2012-05-30 at

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

    Reply
  18. meena says

    2012-05-30 at

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

    Reply

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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