Kashmiri Baingan Masala: Flavorful Chokh Vangun Delight

Kashmiri Style Chokh Vangun Recipe – Baingan Masala

Embark on a culinary journey through the rich and aromatic flavors of Kashmir with this delightful Kashmiri Style Chokh Vangun, a vibrant baingan masala that showcases the eggplant in all its glory. This vegetarian dish, characterized by a unique blend of spices and ingredients, not only tantalizes the taste buds but also offers a comforting warmth, making it perfect for lunch or dinner. As you prepare this dish, you’ll find that the process itself is a celebration of the beautiful ingredients that come together harmoniously, creating a meal that embodies the essence of Kashmiri cuisine.

Ingredients

Nutritional Information

Preparation Time

Servings

| Servings | 4 |

Instructions

1. Preparing the Eggplants: Start by thoroughly washing the small brinjals (eggplants). Carefully slit each eggplant into four sections from the bottom, ensuring that the pieces remain attached at the top to form a “stack.” Once done, immerse the slitted eggplants in a bowl of water to prevent them from browning.

2. Frying the Eggplants: In a large pan, heat one tablespoon of mustard oil over medium heat until it reaches the smoking point. While the oil is heating, drain the eggplants, pat them dry with a kitchen towel, and then gently add them to the hot oil. Fry the eggplants until they begin to turn a light golden brown on the outside. Once they are partially cooked, remove them from the pan and set aside on a plate.

3. Preparing the Onion Paste: In the same pan, add another tablespoon of mustard oil and heat until it smokes again. Add the sliced onions to the hot oil and fry them until they turn a beautiful golden brown. Once the onions are well-cooked, allow them to cool before transferring them to a mixer grinder. Blend the fried onions into a smooth paste and keep it aside.

4. Cooking the Spices: In the now-empty pan, add the remaining tablespoon of mustard oil and allow it to smoke once more. Introduce the cinnamon stick, green cardamom pods, and cumin seeds to the hot oil. Sauté these whole spices briefly to release their aromatic oils.

5. Creating the Spice Mixture: In a small bowl, combine the asafoetida, turmeric powder, coriander powder, and Kashmiri red chilli powder with a splash of water to create a smooth paste. Add this paste to the pan with the spices and cook, stirring continuously, until the oil separates from the mixture, signifying that the spices are well-cooked.

6. Combining Ingredients: Add the ground onion paste, dry ginger powder, and tamarind extract to the pan. Mix well and allow this mixture to cook until the raw smell of the tamarind disappears, which typically takes a few minutes.

7. Finishing Touches: Gently fold in the fried eggplants and sliced tomatoes into the spice mixture. Season with salt to taste and stir to combine all the ingredients. Let this mixture simmer on low heat until the tomatoes soften and the eggplants are fully cooked, absorbing the rich flavors of the spices.

8. Final Flavor Boost: Once the eggplants are tender and the tomatoes have melted into the sauce, sprinkle in the fennel powder and give it one last mix. Allow the dish to simmer for an additional five minutes, letting all the flavors meld beautifully.

9. Serving Suggestions: Turn off the heat and garnish the Chokh Vangun with freshly chopped coriander leaves. Serve this aromatic dish alongside Lahsuni Dal, fluffy Phulkas, and a refreshing Kachumber Salad to create a delightful weeknight dinner that celebrates the essence of Kashmiri cuisine.

Conclusion

This Kashmiri Style Chokh Vangun Recipe not only showcases the versatility of eggplants but also introduces a delightful array of spices that are fundamental to Kashmiri cooking. Each bite is a harmonious blend of flavors, making it an ideal dish for any vegetarian meal. Enjoy the warmth and comfort of this delicious baingan masala with your loved ones, as you bring a piece of Kashmiri culture into your kitchen.