Chokh Vangun from Kashmir

May 22, 2020

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 .


  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.


  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.