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Kashmiri Chok Wangun(spicy Sour Eggplant)

Kashmiri Chok Wangun(spicy sour eggplant)
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Kashmiri Chok Wangun(spicy Sour Eggplant) Recipe, How To Make Kashmiri Chok Wangun(spicy Sour Eggplant) Recipe

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

About Recipe

How to make Kashmiri Chok Wangun(spicy sour eggplant)

(89 ratings)
0 reviews so far
Prep time
40 mins
Cook time
25 mins
Total time
65 mins
Kashmiri Chok Wangun(spicy sour eggplant)
Author : Vahchef
Main Ingredient : Brinjal Eggplant Aubergene
Servings : 0 persons
Published date : November 24, 2016

Ingredients used in Kashmiri Chok Wangun(spicy sour eggplant)
• Salt - to taste.
• Tamarind paste - 1 tablespoons.
• Ginger powder - 1/2 tablespoons.
• Fennel powder - 1.5 tablespoons.
• Tomato medium sized- diced - 2 numbers.
• Oil for deep frying and cooking - 200 ml.
• Eggplants - preferably small bulbs - 8 numbers.
• Green chillies slit long - 4-5 numbers.
• Kashmiri red chilli powder - 1 tablespoons.
• Water - 1.5 cup.
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 .

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