Chuk Waangun My Recipebox:

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Author Vahchef Servings 0 persons
Published October 14, 2007 Cooking Time (mins)
Main Ingredient Brinjals Preparation Time mins


Recipe of Chuk Waangun

Ingredient Name Quantity Unit
Brinjals  500 Grams
Tamarind  100 Grams
Sugar  2 Teaspoons
mustard oil  1 Cup
Cloves  2 Numbers
asafoetida   Pinch
Cumin seeds  1/2 Teaspoons
Red chili powder  1 Teaspoons
Turmeric  1 Teaspoons
Garam masala  1/2 Teaspoons
Ginger powder  1/2 Teaspoons

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