Kashmiri Chokh Vangun | Khatte Baingan Recipe | Tangy Eggplants | Kashmiri Tadka Twist

Presenting a simple and unique tangy eggplants (Brinjal) dish from Kashmir called Kashmiri Chokh Vangun or khatte baingan. For this recipe long eggplants are preferred but you can use the smaller ones too. For trying something different you can add this dish to your menu and enjoy the tangy feeling it brings to your taste buds.


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Ingredients:

1. Long Eggplants – 2 -3
2. Tamarind – 1 tbsp.
3. Oil – 3-4 tbsp.
4. Chilli Powder – 1 tsp
5. Salt – 1 tsp or as per taste
6. Turmeric Powder – 1 tsp
7. Fennel / Saunf Powder – 1 tsp
8. Onion – 1 large – chopped
9. Green Cardamom – 3
10. Black Cardamom – 1
11. Ginger Powder – 1 tsp
12. Cumin Seeds (Zeera) – 1 tsp
13. Garlic Cloves – 3
14. Clove – 3-4
15. Cumin Powder (Zeera Powder) – 1 tsp
15. Water – 3 cups

Method:

1. Soak Tamarind in ½ cup water and make a paste of it and keep aside
2. Make four cuts in the eggplants while keeping the eggplant as a whole.
3. Boil eggplants in water for just 5 mins or when their color changes
4. Strain eggplants so that all the water is drained off – Keep Aside
5. Meanwhile in a pan heat oil and fry the onions
6. Add green and black cardamoms, garlic and cumin seeds
7. Add Turmeric pdr, Saunf pdr, ginger pdr, cumin pdr
8. Now fry the eggplants thoroughly until these are well fried.
9. Add Tamarind water and saute
10. Add all ground spices and saute
11. Add Salt and Water
12. Cover and cook until 3/4th water is reduced and oil is visible at the edges.

ENJOY!

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