Kashmiri Style Chokh Vangun

Kashmiri Style Chokh Vangun Recipe

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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.

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  • 40 mins
  • 16 Ingredients
Ingredients
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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
Nutrition
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* 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

Directions

How to Make Kashmiri Style Chokh Vangun Recipe

Preparation Directions

STEP 01

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

Cooking Directions

STEP 01

Add mustard oil and set flame to high after the oil is heated let it cool for some time.

STEP 02

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 03

Now add spices to the oil. Pinch of asafetida one crushed black cardamom, 3-4 cloves and 1-2 bay leaves.

STEP 04

Now add Kashmiri red chili powder and tamarind pulp stir a little and add water in it and stir it well.

STEP 05

Now add ginger powder, fennel powder and salt mix it well.

STEP 06

Set flame to high and let it boil after one boil, start adding eggplants slices.

STEP 07

Stir gently on a low flame and cook for 10-12 minutes. Serve hot.

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