Tschok Wangun

Cuisines

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Recipe

Ingredients

250 grams	eggplants (small, preferably round)
1 cup	mustard oil
1 teaspoon	fenugreek seeds
1 teaspoon	asafoetida
1 teaspoon	turmeric powder
2 teaspoons	red chili powder
1 teaspoon	fennel powder
1 teaspoon	ginger powder
1 cup	tamarind pulp
salt	to taste
1 cup	water

Instructions

1. 1 Wash the eggplants and make two slits in each, keeping them whole.
2. 2 Heat mustard oil in a pan until it starts to smoke, then reduce the heat.
3. 3 Add fenugreek 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. Remove and set aside.
5. 5 In the same oil, add turmeric powder, red chili powder, fennel powder, and ginger powder. Stir well.
6. 6 Add tamarind pulp and water to the pan, stirring to combine with the spices.
7. 7 Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
8. 8 Add the fried eggplants back into the pan, ensuring they are coated with the sauce.
9. 9 Cover and cook on low heat for another 10-15 minutes until the eggplants are tender.
10. 10 Adjust salt to taste and serve hot.