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Choek Vangan

Choek Vangan
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Choek Vangan Recipe, How To Make Choek Vangan Recipe

How to makeChoek Vangan?How to cookChoek Vangan?Learn the recipeChoek Vanganby vahchef.For all recipes visit

About Recipe

How to make Choek Vangan

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Choek Vangan
Author : Vahchef
Main Ingredient : Brinjals
Servings : 0 persons
Published date : November 14, 2016

Ingredients used in Choek Vangan
• Turmeric - 1 teaspoons.
• Red chili powder - 1 teaspoons.
• Asafoetida - a pinch.
• Cloves - 2 numbers.
• Cumin seeds - 1/2 teaspoons.
• Sugar - 2 teaspoons.
• Tamarind - 100 grams.
• Mustard oil - 1 cup.
• Brinjals, preferably of long varieties - 500 grams.
• Ginger powder - 1/2 teaspoons.
• Aniseed powder - 1/2 teaspoons.
1. In a steel #39;Kadahi #39;, on medium heat, deep fry the Brinjal Slices, turning these often with a perforated ladle (H- #39;Jharna #39;), so that these fry uniformly on all sides, to a golden brown colour. Take these out with the help of the perforated ladle, draining all oil. 2. After removing the #39;Kadahi #39;, for a minute or two, from the stove, in order to bring down the temperature of the oil a bit, add Cumin Seeds, Cloves and Asafoetida. Stir with a broad steel spatula (H- #39;Palta #39;), while adding the Red Chili Powder and Turmeric, along with a tablespoon of water. Resume heating while stirring the Oil and the Spices till oil takes colour and begins to separate. 3. Add a cup of water and the Tamarind pulp, Sugar, Salt and Aniseed and Ginger Powders. Mix with the spatula, and add the fried Brinjal Slices. Let boil for 15 to 20 minutes, turning the Brinjal Slices frequently with the spatula. When the gravy thickens and oil begins to separate, add #39;Garam Masala #39; and mix it with the spatula. Stop heating and transfer to a steel bowl for service. When fresh Brinjals are not available, even Dried Brinjal Slices (K- #39;Vangan Hachi #39;), after soaking these in hot water for about 15 minutes, are used.

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