{"id":328907,"date":"2025-12-03T08:05:14","date_gmt":"2025-12-03T08:05:14","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/chok-wangun-kashmiri-style-tangy-brinjals-recipe\/"},"modified":"2025-12-03T08:05:14","modified_gmt":"2025-12-03T08:05:14","slug":"chok-wangun-kashmiri-style-tangy-brinjals-recipe","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=328907","title":{"rendered":"Chok Wangun (Kashmiri Style Tangy Brinjals) Recipe"},"content":{"rendered":"


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\t\t\t\t\t\t\t\t\t\t\t Main Course<\/a>, <\/span>Recipes<\/a>, <\/span>Vegetarian<\/a><\/span>
\n\t\t\t\t\t\t\t\t\t\t\t Indian<\/a>, <\/span>Main Course<\/a>, <\/span>Vegetarian<\/a><\/span>\t\t\t\t\t<\/p>\n

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\"Chok<\/div>\n
\"Chok<\/div>\n

Rate the Recipe: <\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:svg><\/p>\n

Chok Wangun or Khatte Baingan is an integral part of the Koshur Saal of the Kashmiri Pandit cuisine. Tender brinjals in a tangy gravy. A simple and traditional dish that is high on flavors.<\/span><\/p>\n

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  • 500<\/span> gms<\/span> long brinjals<\/span><\/li>\n
  • 1\/2<\/span> cup<\/span> mustard oil<\/span><\/li>\n
  • 1\/4<\/span> tsp<\/span> asafoetida (hing)<\/span><\/li>\n
  • 5<\/span> cloves<\/span><\/li>\n
  • 2<\/span> black cardamoms<\/span><\/li>\n
  • 5<\/span> green cardamoms<\/span><\/li>\n
  • 1″<\/span> piece of cinnamon<\/span><\/li>\n
  • 1\/2<\/span> tsp<\/span> cumin seeds (jeera)<\/span><\/li>\n
  • 2<\/span> green chillies<\/span><\/li>\n
  • 1<\/span> tsp<\/span> Kashmiri red chilli powder<\/span><\/li>\n
  • 1\/4<\/span> tsp<\/span> turmeric powder (haldi)<\/span><\/li>\n
  • 1\/2<\/span> cup<\/span> curd<\/span><\/li>\n
  • 2<\/span> tsp<\/span> fennel powder (saunf)<\/span><\/li>\n
  • 1<\/span> tsp<\/span> dry ginger powder (sounth)<\/span><\/li>\n
  • 2<\/span> tbsp<\/span> tamarind paste<\/span><\/li>\n
  • 1\/2<\/span> cup<\/span> water<\/span><\/li>\n
  • 2<\/span> tsp<\/span> salt or to taste<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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      Cut the brinjals into fours lengthwise. Soak them in water with a teaspoon of salt so that they do not colorize.<\/span><\/p>\n<\/li>\n

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      Mix tamarind paste in 1\/2 cup of water and keep aside.<\/span><\/p>\n<\/li>\n

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      Heat the mustard oil to the smoking point. Let it cool a bit. Fry the brinjals in batches until they color slightly. Do not overcook. Remove and keep aside.<\/span><\/p>\n<\/li>\n

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      Leave about 2 tbsp of oil in the pan. Remove the rest. Add asafoetida, cloves, black cardamoms, green cardamoms, cinnamon, cumin seeds, and green chillies. Allow them to crackle.<\/span><\/p>\n<\/li>\n

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      Add in the Kashmiri red chilli powder and turmeric powder. Mix.<\/span><\/p>\n<\/li>\n

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      Next, add well-beaten curd and mix well. Continue to stir. Add salt. Cook until the liquid dries a bit and the oil begins to appear on the sides.<\/span><\/p>\n<\/li>\n

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      Add in the fried brinjals and saute for a minute. Add 1\/4 cup water and cook for a few minutes.<\/span><\/p>\n<\/li>\n

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      Now add in the fennel powder and dry ginger powder with the tamarind water.<\/span><\/p>\n<\/li>\n

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      Reduce the heat. Cover and cook for a minute. Check the salt and add more if required. Adjust the gravy as per your taste.<\/span><\/p>\n<\/li>\n

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      Chok Wangun or Kashmiri-style Tangy Brinjals is ready to serve. Serve hot with boiled rice.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

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