Chuk Waangun
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Author srivalli99 Yield No Value
Published Oct 14, 2007 Cooking Time 1 hour
Recipe Type Veg-Main Preparation Time 30 min
Ingredient Brinjals Standing Time 1 hour

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


• 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.
Posted Oct 14, 2007

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