Chokh vangun(kashmiri khatte baigan)

Ingredients

• 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

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Preparation

• 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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