Price the Recipe:
Chok Wangun or Khatte Baingan is an integral a part of the Koshur Saal of the Kashmiri Pandit delicacies. Tender brinjals in a tangy gravy. A easy and conventional dish that’s excessive on flavors.
- 500 gms lengthy brinjals
- 1/2 cup mustard oil
- 1/4 tsp asafoetida (hing)
- 5 cloves
- 2 black cardamoms
- 5 inexperienced cardamoms
- 1″ piece of cinnamon
- 1/2 tsp cumin seeds (jeera)
- 2 inexperienced chillies
- 1 tsp Kashmiri crimson chilli powder
- 1/4 tsp turmeric powder (haldi)
- 1/2 cup curd
- 2 tsp fennel powder (saunf)
- 1 tsp dry ginger powder (sounth)
- 2 tbsp tamarind paste
- 1/2 cup water
- 2 tsp salt or to style
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Minimize the brinjals into fours lengthwise. Soak them in water with a teaspoon of salt in order that they don’t colorize.
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Combine tamarind paste in 1/2 cup of water and hold apart.
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Warmth the mustard oil to the smoking level. Let it cool a bit. Fry the brinjals in batches till they coloration barely. Don’t overcook. Take away and hold apart.
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Depart about 2 tbsp of oil within the pan. Take away the remaining. Add asafoetida, cloves, black cardamoms, inexperienced cardamoms, cinnamon, cumin seeds, and inexperienced chillies. Enable them to crackle.
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Add within the Kashmiri crimson chilli powder and turmeric powder. Combine.
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Subsequent, add well-beaten curd and blend nicely. Proceed to stir. Add salt. Cook dinner till the liquid dries a bit and the oil begins to look on the edges.
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Add within the fried brinjals and saute for a minute. Add 1/4 cup water and cook dinner for a couple of minutes.
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Now add within the fennel powder and dry ginger powder with the tamarind water.
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Cut back the warmth. Cowl and cook dinner for a minute. Test the salt and add extra if required. Alter the gravy as per your style.
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Chok Wangun or Kashmiri-style Tangy Brinjals is able to serve. Serve sizzling with boiled rice.
- Historically, lengthy brinjals are used for this curry. If not avaialble, you should utilize the smaller ones.
This weblog publish is a part of the weblog problem ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Bohemian Bibliophile.
