Kashmiri Style Chokh Vangun Recipe

Kashmiri Style Chokh Vangun Recipe

  • To begin making the Chokh Vangun Recipe, wash, slit the baby eggplants into 4 from the bottom keeping the stack intact. Keep it immersed in a bowl of water until further use.

  • Heat a tablespoon of mustard oil, let it smoke, drain the eggplants from water, pat it dry using a kitchen towel and add it to the pan.

  • Fry until they a partly turned golden on the outside. Remove them in a plate and keep aside.

  • Add another tablespoon of mustard oil in the same pan, bring it to a smoking level, add in the sliced onions and fry until they are turned nice golden and brown.

  • Once cool, grind them into a smooth paste using a mixer grinder and keep aside.

  • Heat the remaining tablespoon of mustard oil in a pan, let it smoke, add in the cinnamon stick, green cardamom and cumin seeds.

  • Make a paste of the asafoetida, turmeric powder, coriander powder, kashmiri red chilli powder using little water and add it to the pan and cook until the oil separates.

  • Add in the ground onion paste, dry ginger powder, tamarind extract and mix well.

  • Let this mixture cook until the raw smell of the tamarind goes away. 

  • Now, add in the fried baby eggplants, sliced tomatoes, season with salt and mix well.

  • Simmer this mixture until the tomatoes turns mushy and egg plants are cooked well. Add in the fennel powder and mix well.

  • Simmer for another 5 minutes. Switch off the heat and garnish with coriander leaves.

  • Serve the Chokh Vangun Recipe along with Lahsuni Dal, Phulkas and Kachumber Salad for a delightful weeknight dinner.

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