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–+ servings
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
Calories: 301kcal
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

Nutrition

Calories: 301kcal | Carbohydrates: 59g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 499mg | Potassium: 2176mg | Fiber: 28g | Sugar: 35g | Vitamin A: 451IU | Vitamin C: 21mg | Calcium: 101mg | Iron: 3mg