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Chokh Vangun (Kashmiri Khatte Baingan) Recipe

Chokh Vangun (Kashmiri Khatte Baingan) is a popular Indian Side Dish
Author :
On :
Friday, 12 August, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Deep Fry Recipe
Difficulty :
Servings :
Serves 4
Rated 3.5 based on 100 votes


  • 10 - baby eggplants
  • 2 tbsp - Tamarind pulp
  • 2 tsp - Fennel seed (saunf) powder
  • 1 tsp - Ginger powder
  • 2 tsp - Kashmiri chilli powder
  • 1/4 tsp - Turmeric powder
  • 1/4 tsp - Asafoetida
  • 1 tsp - salt
  • 2 tbsp - oil
  • How to Make Chokh Vangun (Kashmiri Khatte Baingan):

    1. Wash and wipe the brinjals well, make 2 slits lengthwise, taking care not to chop off the stem portion.
    2. Heat oil in pan and Deep Fried brinjals on medium flame to a deep red colour; keep aside.
    3. Mix asafoetida in 1 tbsp of water.
    4. Heat 2 tbsp oil in a pan, add chilli powder and then add asafoetida water.
    5. Now add tamarind pulp and 3/4 glass of water. (If you want more gravy then add 1 glass water).
    6. When it starts boiling add turmeric, ginger powder, fennel powder and salt.
    7. Add fried brinjals and cover and simmer for 5 minutes or till cooked well.
    8. Garnish with fresh coriander.
    9. Recipe courtesy: Maayeka


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