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Chuk Waangun

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Chuk Waangun

Chuk Waangun

	4.0 Stars based on 222 Reviews
Author : srivall...	Published On : Oct 15, 2007
Preparation Time: 7 min	Recipe Type : Veg-Main
Cooking Time : 25 min	Standing Time : 5-8 mins
Yield : 4 (4 servings)	Ingredient : Brinjals

Description : Chuk Waangun Recipe made easy, learn how to make Chuk Waangun Recipes at home.

Recipe of Chuk Waangun
Ingredient Name	Unit	Quantity

asafoetida	pinch
Brinjals	grams	500
Cloves	number	2
Cumin seeds	tsp	1/2
Garam masala	tsp	1/2
Ginger powder	tsp	1/2
mustard oil	cup	1
Red chili powder	tsp	1
Sugar	tsp	2
Tamarind	grams	100
Turmeric	tsp	1
Directions \| How to make Chuk Waangun

• Cut the stem tips and sepals of Brinjals. • Slice them lengthwise into 4-8 pieces. • Wash and put in a colander to drain water. • In the meantime, soak the tamarind in one cup of boiling water. • Mash it and remove the pulp by straining. • Heat oil in a \'Kadahi\' on medium flame and deep fry the Brinjal slices. • Fry the slices uniformly till golden brown colour. • Remove the slices from ‘Kadahi’. • Reduce the flame and add cloves, cumin seeds and asafoetida. • Stir and add red chili powder and turmeric. Pour a tablespoon of water. • Simmer till oil turns coloured and starts separating. • Now pour one cup water and add the tamarind pulp, salt, sugar, aniseed and ginger powder. • Mix well and add the Brinjal slices. • Simmer again for about 20 minutes. Keep turning the Brinjal slices frequently. Add garam masala when the gravy becomes thick. Mix well. • Chuk Wangun is ready to serve.

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