Chokh vangun(kashmiri khatte baigan)

Main Dish
4 servings
10 min
15 min
Baby eggplants cooked in a mildly spiced tamarind gravy -a speciality of Kashmir (India)


Number of serving: 4
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


  • Wash and wipe the brinjals well, make 2 slit lengthwise, take care not to chop off the steam portion.

    Heat oil in pan and deep fry brinjals on medium flame to a deep red colour. Keep aside
    Mix asafoetida in 1 tbls of water.

    Heat 2 tbls oil in a pan,add chilli powder and then add asafoetida water...
    Now add tamrind pulp and 3/4 glass of water (if you want more gravy then add 1 glass water).

    When it start 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.

    Serving suggestions-serve with any bread or rice.


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