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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


  • 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