Chokh Vangun (Kashmiri Khatte Baingan) Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and fry the eggplants until golden brown. Set them aside.
• STEP 2.In the same pan, add cumin seeds, asafoetida, and ginger-garlic paste. Saute until fragrant.
• STEP 3.Add chopped onions and cook until they turn golden brown. Then, add tomatoes and cook until they soften.
• STEP 4.Add turmeric powder, red chili powder, fennel powder, and tamarind pulp. Mix well.
• STEP 5.Add water and salt to the gravy. Simmer for a few minutes.
• STEP 6.Add the fried eggplants to the gravy and cook for another 5-7 minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Choose small and firm eggplants for this recipe as they cook faster and have a better texture.
• You can adjust the amount of tamarind pulp according to your taste preference for the tanginess.
• For a richer flavor, you can add a tablespoon of yogurt to the gravy.

Storage and Serving

• Chokh Vangun can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve Chokh Vangun as a main course with steamed rice or roti.