Kashmiri Style Chokh Vangun Recipe - Baingan Masala

Name: Kashmiri Style Chokh Vangun Recipe - Baingan Masala
Prep time: 45 min
Cuisine: Kashmiri
Ingredients: 500 grams Small Brinjal (Baingan / Eggplant); 4 Onions; sliced; 1 Tomato; thinly sliced; 1 Cinnamon Stick (Dalchini); 3 Cardamom (Elaichi) Pods/Seeds; 1 teaspoon Cumin seeds (Jeera); 1/4 teaspoon Asafoetida (hing); 1/2 teaspoon Turmeric powder (Haldi); 2 teaspoon Kashmiri Red Chilli Powder; 2 teaspoon Coriander Powder (Dhania); 1 tablespoon Dry ginger powder; 2 teaspoons Fennel Powder; 2 tablespoons Tamarind Paste; 2 teaspoons Coriander (Dhania) Leaves; finely chopped for garnish; 3 tablespoons Mustard oil; Salt; to taste

By Admin

Prep Time Total in 45 M

Course Lunch

Cuisine Kashmiri

Diet Vegetarian

Chokh Vangun Recipe is a very popular eggplants dish from the Kashmiri Cuisine. The baby eggplants are first fried in mustard oil and then cooked in a spicy tart tamarind based gravy.

Ingredients

500 grams Small Brinjal (Baingan / Eggplant)
4 Onions
sliced
1 Tomato
thinly sliced
1 Cinnamon Stick (Dalchini)
3 Cardamom (Elaichi) Pods/Seeds
1 teaspoon Cumin seeds (Jeera)
1/4 teaspoon Asafoetida (hing)
1/2 teaspoon Turmeric powder (Haldi)
2 teaspoon Kashmiri Red Chilli Powder
2 teaspoon Coriander Powder (Dhania)
1 tablespoon Dry ginger powder
2 teaspoons Fennel Powder
2 tablespoons Tamarind Paste
2 teaspoons Coriander (Dhania) Leaves
finely chopped for garnish
3 tablespoons Mustard oil
Salt
to taste

Instructions

Step 1

To begin making the Chokh Vangun Recipe, wash, slit the baby eggplants into 4 from the bottom keeping the stack intact

Step 2

Keep it immersed in a bowl of water until further use

Step 3

Heat a tablespoon of mustard oil, let it smoke, drain the eggplants from water, pat it dry using a kitchen towel and add it to the pan

Step 4

Fry until they a partly turned golden on the outside

Step 5

Remove them in a plate and keep aside

Step 6

Add another tablespoon of mustard oil in the same pan, bring it to a smoking level, add in the sliced onions and fry until they are turned nice golden and brown

Step 7

Once cool, grind them into a smooth paste using a mixer grinder and keep aside

Step 8

Heat the remaining tablespoon of mustard oil in a pan, let it smoke, add in the cinnamon stick, green cardamom and cumin seeds

Step 9

Make a paste of the asafoetida, turmeric powder, coriander powder, kashmiri red chilli powder using little water and add it to the pan and cook until the oil separates

Step 10

Add in the ground onion paste, dry ginger powder, tamarind extract and mix well

Step 11

Let this mixture cook until the raw smell of the tamarind goes away

Step 12

Now, add in the fried baby eggplants, sliced tomatoes, season with salt and mix well

Step 13

Simmer this mixture until the tomatoes turns mushy and egg plants are cooked well

Step 14

Add in the fennel powder and mix well

Step 15

Simmer for another 5 minutes

Step 16

Switch off the heat and garnish with coriander leaves

Step 17

Serve the Chokh Vangun Recipe along with Lahsuni Dal, Phulkas and Kachumber Salad for a delightful weeknight dinner