Kashmiri Style Chokh Vangun Recipe

Preparation Directions

• STEP 1.Cut the eggplant into four slices lengthwise. Cut all the egg plants in a similar way.

Cooking Directions

• STEP 1.Add mustard oil and set flame to high after the oil is heated let it cool for some time.
• STEP 2.Now applied the eggplant slices slide the slices gently. Fry on medium flame till slices turn brown in color. After slices are golden brown drain them on paper towel.
• STEP 3.Now add spices to the oil. Pinch of asafetida one crushed black cardamom, 3-4 cloves and 1-2 bay leaves.
• STEP 4.Now add Kashmiri red chili powder and tamarind pulp stir a little and add water in it and stir it well.
• STEP 5.Now add ginger powder, fennel powder and salt mix it well.
• STEP 6.Set flame to high and let it boil after one boil, start adding eggplants slices.
• STEP 7.Stir gently on a low flame and cook for 10-12 minutes. Serve hot.