Chok Wangun (Eggplant in Tangy Sauce - Kashmiri Style)

          Chok Wangun can be translated as Eggplant in Tangy Gravy. This simple and an authentic eggplant dish forms a part of the Kashmiri Wazwan. Was inspired by a cookery show so gave it a try. Please note that this yummy recipe has no onion or garlic in it. Cooked with only few dry spices, it tastes simply superb. Pair it with some Kashmiri pulao for a divine, wholesome and a satisfying meal. So check out the step by step pictorial recipe to prepare it.

• 4-5 long eggplants, cut lengthwise
• 1 tbsp. mustard oil
• oil to deep fry 
• salt to taste
• 2-3 cloves
• 1 tsp. red chili powder
• 1/4 tsp. asafoetida
• 1/2 tsp. saunth (dry ginger powder)
• 1 tsp. fennel powder
• 1-2 green chilies, slit
• 1 tbsp. Ver masala (Kashmiri spice mix of coriander, shahjeera, cardamom, carom, fennel, asafoetida and red chili powder)
• 1 tsp. tamarind paste mixed with 1/4 cup water
• coriander leaves to garnish

          Heat oil & deep fry the eggplants. Drain and keep aside. Heat 1 tbsp. of the same oil and add in the cloves, salt, red chili powder, asafoetida, fennel powder, saunth and the ver masala mixed with a little water.

          Mix everything well and add in some more water. Simmer on a medium flame for 2-3 minutes.

  

           Add in the eggplants, green chilies and the tamarind water. Simmer further for 2 minutes and switch off the flame. Garnish with coriander leaves and green chili. Serve with plain steamed rice or Kashmiri pulao.






Note - 
1.  You can shallow fry the eggplants in 2 tbsp. oil like I did instead of deep frying. 
2.  Adding Ver masala is optional.

                                  Heat oil& deep fry eggplants. Drain & keep aside. 

   Heat 1 tbsp. of the same oil & add cloves, salt, red chili powder, 

  

                                 asafoetida, saunth, 

                               fennel powder,  

                                and Ver masala mixed with some water. 

Mix well & add some more water. Simmer for 2-3 minutes.

                     Add eggplants, green chilies & tamarind water. Simmer for 2 minutes.

                   Garnish with coriander leaves & green chili. Serve with hot steamed rice
                   or Kashmiri pulao.