Chok Vangun

Chok Vangun

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

Recipe

Prep: 15 min Cook: 35 min Total: 50 min 2-3 servings

Ingredients

2 medium-sized eggplants
1 cup mustard oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon asafoetida
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 cup plain yogurt
1 teaspoon ginger powder
1 teaspoon garam masala
1 salt to taste
2 cups water
2 tablespoons chopped cilantro for garnish

Instructions

  1. 1 Wash and cut the eggplants into quarters, keeping them attached at the stem.
  2. 2 Heat mustard oil in a pan until it begins to smoke, then reduce the heat.
  3. 3 Add cumin seeds, fennel seeds, and asafoetida to the oil and sauté for a few seconds.
  4. 4 Add the eggplants to the pan and fry them until they are golden brown on all sides.
  5. 5 In a bowl, whisk the yogurt with turmeric powder, red chili powder, ginger powder, and salt.
  6. 6 Add the yogurt mixture to the pan with the eggplants, stirring gently to coat the eggplants.
  7. 7 Pour in the water and bring the mixture to a boil.
  8. 8 Reduce the heat and let it simmer until the eggplants are tender and the sauce thickens.
  9. 9 Sprinkle garam masala over the dish and stir gently.
  10. 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.