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Chok wangun (sour brinjal)

AI-drafted · awaiting admin review

Brinjal fried in mustard oil and cooked with tamarind, Kashmiri chilli, fennel and dry ginger into a tangy, dry dish.

Region: Kashmir valleyOccasion: Everyday and festive meals, especially in Kashmiri Pandit homesTime: 35 minServes: 4Vegan

Ingredients

  • 4 long brinjals, cut lengthwise into quarters
  • Mustard oil for frying
  • A pinch of hing
  • 1½ tbsp Kashmiri red chilli powder
  • 1 tsp fennel powder
  • ½ tsp dry ginger powder
  • ½ tsp turmeric
  • 2 tbsp tamarind pulp
  • Salt to taste

Method

  1. Fry the brinjal pieces in hot mustard oil until soft and browned. Drain.
  2. In 2 tbsp of the oil, add hing and the chilli powder mixed with a little water. Stir for a minute.
  3. Add turmeric, fennel, dry ginger, salt, the tamarind pulp and ½ cup water and bring to a boil.
  4. Add the brinjal, cover and simmer for 8–10 minutes until the gravy is thick and clings to the pieces.
  5. Serve with rice.

History

Chok means sour in Kashmiri. Tamarind gives the sharp taste here, a contrast to the yoghurt-based dishes of the same cuisine.

Significance

Chok wangun is a common Pandit dish and keeps well, so it is often cooked for journeys and large gatherings.

Sources