Chokh Vangun (Kashmiri Khatte Baingan) Recipe

Chokh Vangun, also known as Kashmiri Khatte Baingan, is a traditional Kashmiri dish made with eggplants cooked in a tangy and flavorful gravy. The dish is known for its unique combination of spices and the use of tamarind, which gives it a sour and tangy taste. The eggplants are first fried until golden brown and then simmered in a rich gravy made with onions, tomatoes, and a blend of aromatic spices. Chokh Vangun is a delicious and hearty vegetarian dish that pairs well with steamed rice or roti.

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Chokh Vangun (Kashmiri Khatte Baingan)
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Ingredients for Chokh Vangun (Kashmiri Khatte Baingan) Recipe

  • 1 Small Eggplants
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Cumin Seeds
  • 0.06 teaspoon Asafoetida
  • 1/4 teaspoon Ginger Garlic Paste
  • 1/4 Onion, Finely Chopped
  • 1/2 Tomatoes, Finely Chopped
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Fennel Powder
  • 1/2 tablespoon Tamarind Pulp
  • 1/4 cup Water
  • As required Salt To Taste
  • as required Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
122
calories per serving
8 g Fat2 g Protein11 g Carbs6 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    2g
  • Carbs
    11g
  • Fiber
    6g

MacroNutrients

  • Carbs
    11g
  • Protein
    2g
  • Fiber
    6g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    58mg
  • Iron
    2mg
  • Vitamin A
    183mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    44mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    5mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    42mg
  • Manganese
    < 1mg
  • Phosphorus
    61mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp