Chok Wangun (in Kashmiri) or sour brinjals, is a Kashmiri dish. It is spicy and tangy in taste.
Brinjals (preferably long ones) - 1/2 kg
Asafoetida (hing) powder - A pinch
Red Kashmiri Chilli powder - 1tsp
Turmeric (haldi) - 1/2 tsp
Dry Ginger (sund/shonth) powder -1tsp
Fennel (saunf) powder - 4tsp
Cumin seeds (zeera) - 1-2 tsp
Tamarind - 100 gm
Sugar - 1 tsp
Cloves (laung) - 2-3 (ground)
Garam masala - 2 tsp
Oil (preferably mustard)- 1tbsp
Salt - to taste
Take Brinjals. Wash and slice them lengthwise and set aside. Boil some water and soak the tamarind in it. Squeeze the water from the tamarind. Now heat oil in a frying pan and deep fry the brinjals till their color turns golden brown. Keep aside the fried brinjals. You can either use a different frying pan or use the same draining the excess oil from it. With about 1tbsp of hot oil in it, add asafoetida (hing), zeera, laung and stir. Now switch off the heat and add red chili powder and haldi, along with a tablespoon of tamarind water. Stir continuously while adding the tamarind water.Resume heating while continuously stirring the masala till the oil starts to separate. Now add saunf, shonth,the remaining tamarind water, sugar and salt.Add the fried brinjals and mix carefully not cutting into the brinjal slices. Boil for 10-15 minutes. Add garam masala .Turn off the heat when the gravy thickens and oil begins to separate.Serve hot.