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Chokh Vangan
Chokh Vangan- Baby eggplants fried and simmered in a spicy tangy tamarind gravy
Prep Time
5
mins
Cook Time
10
mins
Total Time
15
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