Chokh Vangun (Kashmiri Khatte Baingan)

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated : 3.5 Stars
3.5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Oil Free Brinjal Raita, Best Murungaikerai Porial, Easy Drumstick leaves poriyal

Rate This Recipe
3.5

Ingredients

How to Make Chokh Vangun (Kashmiri Khatte Baingan)

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