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 
• 1 tsp. salt or 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.

Gushtaba ( Mutton Balls in Yoghurt Gravy - Kashmiri Style)

       
          This is a traditional Kashmiri delicacy where mutton balls are cooked in a yoghurt based  thin gravy. There are many versions of this dish where onion, turmeric powder and saffron are sometimes used. This exotic dish forms an integral part of a wazwan (Kashmiri platter) and is often served in weddings and special occasions. 

          Fennel powder and dry ginger powder are the dominant spices in this recipe. Garlic juice is sometimes added to balance the flavour. It is a great party recipe and best relished with Kashmiri pulao, some helping of Biryani or any Indian fried flat bread. So check out the step by step pictorial recipe to prepare it. 

• 1 cup mutton mince
• 1/2 tsp. ginger powder
• 1 tsp. fennel powder
• 1/2 tsp. mint powder
• 1 bay leaf
• 3-4 cloves
• 1/2 tsp. cardamom powder
• 1 tsp. roasted coriander-cumin powder
• 1 tbsp. garlic juice (opt)
• 2 cups thick buttermilk, well beaten
• 2 tbsp. ghee 
• salt to taste
• 1 tbsp. mint-coriander leaves, chopped

          Mix together the mince, salt to taste, fennel powder, mint powder and ginger powder. Shape into marble sized balls. Keep aside.

          Boil 2 cups of water along with a pinch of salt, bay leaf and cloves. Drop in the prepared  koftas and cook, covered on a low flame for 15-20 minutes.

          Whisk the buttermilk, coriander-cumin powder, cardamom powder, ghee, garlic juice and salt to taste. Transfer to a pan and simmer on low flame for 4-5 minutes.

         Add the cooked koftas along with the water in which it was simmered. Continue to cook further for a couple of minutes. 

          When done, add mint-coriander leaves and switch off the flame. Serve with Kashmiri pulao or any Indian bread.

                      Mix together mince, salt, fennel powder & coriander-cumin powder. 
                      Shape into marble sized balls. Keep aside.

                      Boil 2 cups water along with a pinch of salt, bay leaf & cloves. Drop 
                      the koftas & simmer, covered, for 15-20 minutes.

                     Whisk buttermilk, coriander-cumin powder, cardamom powder, ghee,
                     garlic juice & salt. Transfer to a pan & simmer on low flame for 4-5 min.

                     Add cooked koftas along with the water in which it was simmered. 
                     Continue to cook further for a couple of minutes. 

                      When done, add mint-coriander leaves & switch off the flame. 

                 Serve with Kashmiri pulao, Biryani or any Indian fried flat bread.