Chokh Vangun (Kashmiri Khatte Baingan)

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

240 calories, 9 grams fat

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

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  • 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)

  • 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