Chokh Vangun (Kashmiri khatte baigan)

Baby eggplants cooked in a mildly spiced tamarind gravy

Chokh Vangun- is a very popular kashmiri style brinjal curry,cooked in a spicy and sour gravy.it is flavoured with fennel seed powder and ginger powder .kashmiri  food is famous for it's use of aromatic ,flavourful and rich spices .

INGREDIENTS-
preparation time-5 min
cooking time-10 min
serve-5 

• Baby eggplants-10
• Tamarind pulp-2 tbls
• Fennel seed(saunf) powder-2 t.s
• Ginger powder-1 t.s
• Kashmiri chilli powder- 2 t.s
• Turmeric powder-1 /4 t.s
• Asafoetida-1/4 t.s
• Salt-1 t.s
• Oil- 2tbls

PROCEDURE-

1. Wash and wipe the brinjals well, make 2 slit lengthwise ,take care not  to chop off the steam portion .
2. Heat oil in pan and deep fry brinjals on medium flame to a deep red colour.keep aside
3. Mix asafoetida in 1 tbls of water.
4. Heat 2 tbls oil in a pan,add chilli powder and then add asafoetida water..
5. Now add  tamrind pulp and 3/4 glass of water.(if you want more gravy then add 1 glass water)
6. When it start 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

Serving suggestions-serve with paratha.poori aur rice