Jammu and Kashmir

Choek wangun

Name: Choek wangun
Total time: 40 min
Yield: 4 servings
Cuisine: Kashmiri
Ingredients: 4 long brinjals quartered lengthwise brinjal (eggplant, aubergine); 4 tbsp mustard oil; a lime sized ball as thick pulp tamarind; 2 tsp kashmiri chilli powder; 2 tsp powdered fennel seeds; 1 tsp dry ginger powder (ground ginger); 1/4 tsp turmeric (ground turmeric); a pinch asafoetida; Whole spices, cloves, black cardamom; 3/4 cup water; Salt, to taste

Fried brinjal in a sour tamarind and red chilli gravy. Tangy, bold and gone in minutes.

40 minTime

2 gProtein each

mediumSpice

The sour brinjal2 chapters · 1 min read

Make it your way

Grandma's wayFried brinjal, tamarind, Kashmiri chilli.

The original

196kcalsame

2 gproteinsame

6 gfibresame

40minutessame

Classic choek wangun.

Per serving, worked out from the ingredient table.

Ingredients

Brinjal (eggplant, aubergine)4 long brinjals, quartered lengthwise

Mustard oil4 tbsp

Tamarinda lime sized ball, as thick pulp

Kashmiri chilli powder2 tsp

Fennel seeds2 tsp, powdered

Dry ginger powder (ground ginger)1 tsp

Turmeric (ground turmeric)¼ tsp

Asafoetidaa pinch

Whole spicescloves, black cardamom

Water¾ cup

Saltto taste

Method

4 steps

1Heat mustard oil until it smokes. Fry the brinjal pieces until golden brown. Lift out.
2In the remaining oil, add asafoetida and whole spices, then Kashmiri chilli mixed with water.
3Add tamarind pulp, fennel, dry ginger, turmeric and salt. Simmer 3 minutes.
4Add the fried brinjal and simmer 8 minutes until the gravy thickens and coats it.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Choek wangun

Make it your way

Ingredients

Method

Make it a meal