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	4.0 Stars based on 150 Reviews
Author : meru83@...	Published On : Aug 24, 2009
Preparation Time: 40min	Recipe Type : Veg-Main
Cooking Time : 25 min	Standing Time : 25
Yield : 4 (4 servings)	Ingredient : Brinjal Eggplant Aubergene

Description : A kashmiri delicacy , rich taste and easy to make. Serves 2

Recipe of Kashmiri Chok Wangun(spicy sour eggplant)
Ingredient Name	Unit	Quantity

Eggplants - preferably small bulbs	number	8
fennel powder	tbsp	1.5
ginger powder	tbsp	1/2
green chillies slit long	number	4-5
kashmiri red chilli powder	tbsp	1
oil for deep frying and cooking	ml	200
salt	to taste
tamarind paste	tbsp	1
tomato medium sized- diced	number	2
water	cup	1.5
Directions \| How to make Kashmiri Chok Wangun(Spicy Sour Eggplant)

1. Cut the eggplants length wise into 4 pieces - keeping a part of stem on it. 2. Heat oil in a deep pan and deep fry the eggplants. When they turn good golden color, take them out on a tissue paper and keep aside. 3. Now take a deep pan and put 3 tbsp of oil in it, when it hot , add all small diced tomatoes. Keep on medium flame. 4. After 3 mins add the salt to tomatoes and stir well. Soon the tomatoes will start turning into a sauce. Keep stirring the mixture till oil separates on sides. 5. Add the fennel powder, ginger powder and red chilli powder, stir for 5 seconds and add 1/2 cup water. Continue on medium flame. 6. when the sauce thickens a bit, add tamarind paste and eggplants to the sauce. 7. Stir with a light hand since eggplants at this point might become squishy. 8. After 2-3 mins, add remaining water and long slit green chillies. 9. Let them boil together for another 5 mins or till the sauce thickens. 10. If you want to serve with rotis, thicken the sauce a bit extra, else serve with steamed rice .

Some videos may differ from the above recipe but will give you good idea on how to follow the recipe.

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