Bethica's Kitchen Flavours: Chok Wangun (Eggplant in Tangy Sauce

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.