Charge 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 purple 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
Lower the brinjals into fours lengthwise. Soak them in water with a teaspoon of salt in order that they don’t colorize.
Combine tamarind paste in 1/2 cup of water and maintain apart.
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 maintain apart.
Go away about 2 tbsp of oil within the pan. Take away the remainder. Add asafoetida, cloves, black cardamoms, inexperienced cardamoms, cinnamon, cumin seeds, and inexperienced chillies. Enable them to crackle.
Add within the Kashmiri purple chilli powder and turmeric powder. Combine.
Subsequent, add well-beaten curd and blend properly. Proceed to stir. Add salt. Cook dinner till the liquid dries a bit and the oil begins to look on the edges.
Add within the fried brinjals and saute for a minute. Add 1/4 cup water and cook dinner for a couple of minutes.
Now add within the fennel powder and dry ginger powder with the tamarind water.
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.
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 use 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.