Chok Wangun (Khatte Baingan) Recipe
How to make Chok Wangun (Khatte Baingan)
Golden fried aubergines bathed in a spicy gravy. This one is an authentic Kashmiri delicacy, famous for its zingy flavours.
- Total Cook Time 55 mins
- Prep Time 25 mins
- Cook Time 30 mins
- Recipe Servings4
Ingredients of Chok Wangun (Khatte Baingan)
- 1 kg long brinjals
- 2 cups refined/mustard oil
- 2 tsp red chili powder
- 1 tsp ginger powder
- 3 tsp fennel powder
- 1 cup tamarind liquid
- 2 tsp Kashmiri ver powder - optional
- 1 tsp asafoetida liquid
- 1 clove
- 2 cups of water
- Salt to taste
- Kashmiri Ver- Kashmiri Spices mixed together.
How to Make Chok Wangun (Khatte Baingan)HideShow Media
Cut brinjals into 4 long pieces, wash and drain.
Heat oil in a deep frying pan
Add a little salt in the oil and fry brinjals till they turn golden brown.
In a separate vessel, add a Tbsp of hot oil.
Add salt, red chili powder, clove, asafoetida liquid and a little water. Keep stirring.
Add the rest of the powdered spices and 2 cups of water.
Bring to a boil and add fried brinjals into the gravy, and boil for 5 minutes.
Add tamarind liquid and boil for 2 minutes.
Your sour brinjals are ready to serve.