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Chuk Waangun

Chuk Waangun
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Chuk Waangun Recipe, How To Make Chuk Waangun Recipe

How to makeChuk Waangun ?How to cookChuk Waangun ?Learn the recipeChuk Waangun by vahchef.For all recipes visit

About Recipe

How to make Chuk Waangun

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Chuk Waangun
Author : Vahchef
Main Ingredient : Brinjals
Servings : 0 persons
Published date : November 14, 2016

Ingredients used in Chuk Waangun
• 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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