Kashmiri Tangy Eggplants – Chok Wangun

My love for eggplants keeps me experimenting with new recipes from around the globe. This one is close to my heart and soul and so very easy to make.

IMG_8318-5Frying eggplants will fill your kitchen with an amazing aroma. I often chow down a few slices even before they make their way to the dish.

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This recipe has the flavor of cloves, ginger, and fennel and is a delicate yet strong blend to showcase the eggplants. The tamarind paste is what adds the tanginess. Use it to your taste.

Tip: Be careful not to burn the cloves or the chili powder but adding water quickly.

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Ingredients:

  • 4 eggplants – long or 8 small
  • 4 cloves
  • 1 1/2 tsp garlic paste
  • 1 onion chopped
  • 1 tbsp turmeric
  • 1 tbsp ginger powder
  • 2 tbsp fennel powder
  • 2 tbsp red chili powder
  • 4 green cardamoms
  • 4 black cardamoms
  • 1 tsp black cumin seeds
  • 1 tsp tamarind paste
  • Salt – to taste.
  • Mustard oil

 

Putting it together:

  • Soak the tamarind paste in 1/2 cup hot water. Put aside.
  • Chopped and fry the onion until golden brown and make a paste of the fried onions adding a dash of water
  • Cut the eggplants lengthwise into 3 to 4-inch lengths – keeping a part of stem on the end pieces.
  • Heat the mustard oil until smoking and deep fry the eggplants until golden brown. Drain on paper towels
  • In a wide pan take  3 tbsp of the remaining oil and bring to medium heat
  • Add the cloves, red chili powder and salt. Add 2 cups of water immediately not letting the red chilies burn. Add the garlic, turmeric and cardamoms fennel powder, ginger powder, onion paste and continue to cook for 10 mins adding 2 more cups of water if needed.
  • Add the eggplants and tamarind water and cook for 5 -10 mins to get to a saucy consistency.
  • Serve with a garnish of green chilies with white rice or roti.IMG_8320-6

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