Kashmiri Chok Wangun(spicy sour eggplant)

Prep time : 40 mins

Cook time : 25 mins

Total time : 25 mins

Author :Vahchef

Main Ingredient : Brinjal Eggplant Aubergene

(89 ratings)

0 reviews so far

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.

Method:

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 .