Chokh Vangan
Chokh Vangan- Baby eggplants fried and simmered in a spicy tangy tamarind gravy
Servings: 5
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