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Chok Wangun (Khatte Baingan) Recipe

Chok Wangun (Khatte Baingan)
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
  • Medium

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)

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1.
Cut brinjals into 4 long pieces, wash and drain.
2.
Heat oil in a deep frying pan
3.
Add a little salt in the oil and fry brinjals till they turn golden brown.
4.
In a separate vessel, add a Tbsp of hot oil.
5.
Add salt, red chili powder, clove, asafoetida liquid and a little water. Keep stirring.
6.
Add the rest of the powdered spices and 2 cups of water.
7.
Bring to a boil and add fried brinjals into the gravy, and boil for 5 minutes.
8.
Add tamarind liquid and boil for 2 minutes.
9.
Your sour brinjals are ready to serve.
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