Chokh vangun(kashmiri khatte baigan)

Name: Chokh vangun(kashmiri khatte baigan)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: En
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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Main Dish

4 servings

Easy

25 min

Baby eggplants cooked in a mildly spiced tamarind gravy -a speciality of Kashmir (India)

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

Preparation

Preparation10 min

Cook time15 min

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.