Chokh Vangun from Kashmir

Contributed by Vidhi Mala

Kashmiri food is very simple yet flavorful. Chokh Vangun- is a very popular Kashmiri style brinjal curry, cooked in a spicy and sour gravy. Lots of whole warm spices, ghee and saffron are used in their daily routine food .

Ingredients

1. 4-5 long eggplants, cut lengthwise
2. 1 tbsp. Mustard oil
3. Oil to deep fry
4. Salt to taste
5. 2-3 Cloves
6. 1 tsp. Red Chili powder
7. 1/4 tsp. Asafoetida
8. 1/2 tsp. Saunth (dry ginger powder) - Don't add too much because it adds a bit of bitterness.
9. 1 tsp. Fennel Powder
10. 1-2 Dry Red Chilies, slit
11. 1 tbsp. Ver Masala (Traditional Kashmiri spice mix of coriander, shahjeera, cardamom, carom, fennel, asafoetida and red chili powder)
12. 1 tsp. tamarind paste mixed with 1/4 cup water optional use Red Chilli Powder and Tamarind as per taste.

Procedure

1. Heat oil to deep fry the eggplants.
2. Drain and keep aside. Heat 1 tbsp. of the same oil and add in the cloves, salt, red chili powder, asafoetida, fennel powder, saunth and the ver masala mixed with a little water.
3. Mix everything well and add in some more water. Simmer on a medium flame for 2-3 minutes.
4. Add in the eggplants, dry red chillies and the tamarind water.
5. Simmer further for 2 minutes and switch off the flame .

Eat with plain steamed rice and savour the dish.