Chok Vangun
Veg
Vegan
Whole baby aubergines (vangun) cooked in a thin, sharp tamarind-sour gravy with Kashmiri red chilli — one of the few sour preparations in Kashmiri Pandit cooking, where tamarind is uncommon. The word chok means sour. The aubergines collapse into the tangy, chilli-tinged sauce and absorb its character completely, yielding a sweet-sour-spiced dish unlike any other Kashmiri vegetable preparation.
Cuisines
Kashmiri
Best for
Lunch
Dinner
Build a full meal around Chok Vangun
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 35 min
Total: 50 min
2-3 servings
Ingredients
|
2 | Eggplant , medium-sized |
|
1 cup | Mustard oil |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Fennel Seed |
|
1 teaspoon | Asafoetida |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 cup | Yogurt , plain |
|
1 teaspoon | Ginger powder |
|
1 teaspoon | Garam masala |
|
1 | Salt , to taste |
|
2 cups | Water |
|
2 tablespoons | Cilantro , chopped for garnish |
Instructions
- 1 Wash and cut the eggplants into quarters, keeping them attached at the stem.
- 2 Heat mustard oil in a pan until it begins to smoke, then reduce the heat.
- 3 Add cumin seeds, fennel seeds, and asafoetida to the oil and sauté for a few seconds.
- 4 Add the eggplants to the pan and fry them until they are golden brown on all sides.
- 5 In a bowl, whisk the yogurt with turmeric powder, red chili powder, ginger powder, and salt.
- 6 Add the yogurt mixture to the pan with the eggplants, stirring gently to coat the eggplants.
- 7 Pour in the water and bring the mixture to a boil.
- 8 Reduce the heat and let it simmer until the eggplants are tender and the sauce thickens.
- 9 Sprinkle garam masala over the dish and stir gently.
- 10 Garnish with chopped cilantro before serving.
Tips
For a more authentic taste, use Kashmiri red chili powder for its vibrant color and mild heat.