Kashmiri Style Chokh Vangun Recipe
About Kashmiri Style Chokh Vangun Recipe:
Chokh Vangun Recipe is a very popular eggplants dish from the Kashmiri Cuisine. Chokh Vangun Recipe is a very popular eggplants dish from the Kashmiri Cuisine. The baby eggplants are first fried in mustard oil and then cooked in a spicy tart tamarind based gravy. The dry ginger and fennel seeds powder adds a very rustic flavour to the dish. Serve it along with dal, phulkas and salad.
- 40 mins
- 16 Ingredients
Ingredients for Kashmiri Style Chokh Vangun Recipe
- 0.13 kilogram Brinjal
- As required Oil
- 0.38 Green Cardamom
- 1/4 black cardamom
- 3/4-0.88 Black pepper
- 0.13 stick Cinnamon
- 1/4 Clove
- 0.13 tablespoon Chopped Garlic
- 0.06 teaspoon Dry ginger powder
- 0.13 teaspoon Fennel powder
- 0.06 teaspoon Cumin
- 0.13 teaspoon Turmeric
- 0.13 tablespoon Kashmiri red chilli powder
- 0.19 glass Tamarind Soaked into water
- As required Salt
- 0.63-3/4 Green Chilli
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* 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
How to Make Kashmiri Style Chokh Vangun Recipe
Cut the eggplant into four slices lengthwise. Cut all the egg plants in a similar way.
Add mustard oil and set flame to high after the oil is heated let it cool for some time.
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.
Now add spices to the oil. Pinch of asafetida one crushed black cardamom, 3-4 cloves and 1-2 bay leaves.
Now add Kashmiri red chili powder and tamarind pulp stir a little and add water in it and stir it well.
Now add ginger powder, fennel powder and salt mix it well.
Set flame to high and let it boil after one boil, start adding eggplants slices.
Stir gently on a low flame and cook for 10-12 minutes. Serve hot.