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