Kashmiri Style Chokh Vangun Recipe - Baingan Masala
A vegetarian Kashmiri recipe with small brinjal (baingan / eggplant), onions - sliced, tomato - thinly sliced. Ready in 45 min, serves 4.
Curated bySana Bhat🇮🇳
Instructions
17 steps- 1
To begin making the Chokh Vangun Recipe, wash, slit the baby eggplants into 4 from the bottom keeping the stack intact
- 2
Keep it immersed in a bowl of water until further use
- 3
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
tablespoons mustard oil(3) - 4
Fry until they a partly turned golden on the outside
- 5
Remove them in a plate and keep aside
- 6
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
onions - sliced(4)tomato - thinly sliced(1)tablespoons mustard oil(3) - 7
Once cool, grind them into a smooth paste using a mixer grinder and keep aside
tablespoons tamarind paste(2) - 8
Heat the remaining tablespoon of mustard oil in a pan, let it smoke, add in the cinnamon stick, green cardamom and cumin seeds
cinnamon stick (dalchini)(1)cardamom (elaichi) pods/seeds(3)cumin seeds (jeera)(1 teaspoon)tablespoons mustard oil(3) - 9
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
asafoetida (hing)(1/4 teaspoon)turmeric powder (haldi)(1/2 teaspoon)kashmiri red chilli powder(2 teaspoon)coriander powder (dhania)(2 teaspoon)dry ginger powder(1 tablespoon)teaspoons fennel powder(2)tablespoons tamarind paste(2)teaspoons coriander (dhania) leaves - finely chopped for garnish(2) - 10
Add in the ground onion paste, dry ginger powder, tamarind extract and mix well
turmeric powder (haldi)(1/2 teaspoon)kashmiri red chilli powder(2 teaspoon)coriander powder (dhania)(2 teaspoon)dry ginger powder(1 tablespoon)teaspoons fennel powder(2)tablespoons tamarind paste(2) - 11
Let this mixture cook until the raw smell of the tamarind goes away
tablespoons tamarind paste(2) - 12
Now, add in the fried baby eggplants, sliced tomatoes, season with salt and mix well
onions - sliced(4)tomato - thinly sliced(1)salt - to taste - 13
Simmer this mixture until the tomatoes turns mushy and egg plants are cooked well
tomato - thinly sliced(1) - 14
Add in the fennel powder and mix well
turmeric powder (haldi)(1/2 teaspoon)kashmiri red chilli powder(2 teaspoon)coriander powder (dhania)(2 teaspoon)dry ginger powder(1 tablespoon)teaspoons fennel powder(2) - 15
Simmer for another 5 minutes
- 16
Switch off the heat and garnish with coriander leaves
coriander powder (dhania)(2 teaspoon)teaspoons coriander (dhania) leaves - finely chopped for garnish(2) - 17
Serve the Chokh Vangun Recipe along with Lahsuni Dal, Phulkas and Kachumber Salad for a delightful weeknight dinner
Rate this recipe
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Kashmiri Style Chokh Vangun Recipe - Baingan Masala
A vegetarian Kashmiri recipe with small brinjal (baingan / eggplant), onions - sliced, tomato - thinly sliced. Ready in 45 min, serves 4.
Curated bySana Bhat🇮🇳
Estimated Nutrition Highlights
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Directions
17 steps- 1
To begin making the Chokh Vangun Recipe, wash, slit the baby eggplants into 4 from the bottom keeping the stack intact
- 2
Keep it immersed in a bowl of water until further use
- 3
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
tablespoons mustard oil(3) - 4
Fry until they a partly turned golden on the outside
- 5
Remove them in a plate and keep aside
- 6
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
onions - sliced(4)tomato - thinly sliced(1)tablespoons mustard oil(3) - 7
Once cool, grind them into a smooth paste using a mixer grinder and keep aside
tablespoons tamarind paste(2) - 8
Heat the remaining tablespoon of mustard oil in a pan, let it smoke, add in the cinnamon stick, green cardamom and cumin seeds
cinnamon stick (dalchini)(1)cardamom (elaichi) pods/seeds(3)cumin seeds (jeera)(1 teaspoon)tablespoons mustard oil(3) - 9
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
asafoetida (hing)(1/4 teaspoon)turmeric powder (haldi)(1/2 teaspoon)kashmiri red chilli powder(2 teaspoon)coriander powder (dhania)(2 teaspoon)dry ginger powder(1 tablespoon)teaspoons fennel powder(2)tablespoons tamarind paste(2)teaspoons coriander (dhania) leaves - finely chopped for garnish(2) - 10
Add in the ground onion paste, dry ginger powder, tamarind extract and mix well
turmeric powder (haldi)(1/2 teaspoon)kashmiri red chilli powder(2 teaspoon)coriander powder (dhania)(2 teaspoon)dry ginger powder(1 tablespoon)teaspoons fennel powder(2)tablespoons tamarind paste(2) - 11
Let this mixture cook until the raw smell of the tamarind goes away
tablespoons tamarind paste(2) - 12
Now, add in the fried baby eggplants, sliced tomatoes, season with salt and mix well
onions - sliced(4)tomato - thinly sliced(1)salt - to taste - 13
Simmer this mixture until the tomatoes turns mushy and egg plants are cooked well
tomato - thinly sliced(1) - 14
Add in the fennel powder and mix well
turmeric powder (haldi)(1/2 teaspoon)kashmiri red chilli powder(2 teaspoon)coriander powder (dhania)(2 teaspoon)dry ginger powder(1 tablespoon)teaspoons fennel powder(2) - 15
Simmer for another 5 minutes
- 16
Switch off the heat and garnish with coriander leaves
coriander powder (dhania)(2 teaspoon)teaspoons coriander (dhania) leaves - finely chopped for garnish(2) - 17
Serve the Chokh Vangun Recipe along with Lahsuni Dal, Phulkas and Kachumber Salad for a delightful weeknight dinner
Rate this recipe
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