Kashmiri Chokh Vangun – Spicy Tamarind Baby Eggplant Curry

Kashmiri Style Chokh Vangun Recipe – Baingan Masala

Description:
Chokh Vangun is a beloved dish from Kashmiri cuisine that highlights the flavors of tender baby eggplants (baingan) cooked in a tantalizingly spicy, tart tamarind-based gravy. The eggplants are first fried in mustard oil to achieve a golden exterior before being simmered in a fragrant spice blend, enriched by the aromatic addition of dried ginger and fennel powder. The tangy kick of tamarind balances perfectly with the savory depth of onions and tomatoes, making this dish a memorable treat. Whether served with flatbreads like phulkas or paired with a bowl of Lahsuni Dal, this flavorful preparation is perfect for a delightful lunch or weeknight dinner.

Cuisine: Kashmiri

Course: Lunch

Diet: Vegetarian

Ingredients

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Servings: 4-5

Instructions

1. Prepare the Eggplants:
   Begin by washing the baby eggplants thoroughly. Slit each one into 4 pieces from the bottom, ensuring they remain connected at the top. Immerse the eggplants in a bowl of water to prevent browning until ready to fry.

   Related Articles

   • 
     Healthy Vegetarian Mexican Quesadilla with Roasted Veggies and Cheese
   • 
     Szechwan Hakka Noodle Momos – Spicy Indo-Chinese Dumplings
   • 
     Zucchini Flower Pesarattu – Healthy Lentil Crepe Recipe
   • 
     Spicy Aloo Naan with Garlic | Fluffy Stuffed Indian Flatbread

2. Fry the Eggplants:
   Heat 1 tablespoon of mustard oil in a deep pan over medium heat. Once the oil starts to smoke, remove the eggplants from the water, pat them dry with a kitchen towel, and carefully place them into the hot oil. Fry the eggplants until their skin turns a light golden brown. Once done, remove them from the pan and set them aside on a plate.

3. Prepare the Onion Paste:
   In the same pan, add another tablespoon of mustard oil. Once the oil is hot and begins to smoke, add the sliced onions. Fry the onions until they are golden and crispy. Allow them to cool, then grind them into a smooth paste using a mixer grinder. Set aside for later.

4. Prepare the Spice Mixture:
   Heat the remaining tablespoon of mustard oil in the same pan. Once hot, add the cinnamon stick, cardamom pods, and cumin seeds. Allow the spices to sizzle for a few seconds to release their aroma. Next, prepare a paste with the asafoetida, turmeric powder, Kashmiri red chili powder, and coriander powder, using a little water to make a smooth mixture. Add this paste to the pan, cooking it until the oil begins to separate from the spices.

5. Add Onion Paste and Tamarind:
   Add the ground onion paste to the pan, followed by the dry ginger powder and tamarind paste. Stir well to combine, and allow the mixture to cook for a few minutes, ensuring that the raw smell of the tamarind paste dissipates.

6. Simmer the Dish:
   Now, add the fried baby eggplants and sliced tomatoes to the pan. Season the mixture with salt to taste. Mix everything gently, ensuring the eggplants are well-coated in the spice mixture. Let the dish simmer until the tomatoes soften and begin to break down, and the eggplants are tender.

7. Final Touch:
   Once the tomatoes have turned mushy and the eggplants are cooked through, add the fennel powder to the pan. Stir well and simmer the mixture for another 5 minutes to allow the flavors to meld together.

8. Garnish and Serve:
   Remove from heat and garnish with freshly chopped coriander leaves. Serve your Kashmiri-style Chokh Vangun hot, accompanied by Lahsuni Dal, Phulkas, or a refreshing Kachumber Salad for a complete and satisfying meal.

Tips for the Perfect Chokh Vangun:

• Be sure to fry the eggplants just until they’re golden to maintain their delicate texture.
• Adjust the level of Kashmiri red chili powder to suit your spice preference.
• If you prefer a richer, more flavorful gravy, you can add a splash of yogurt or cream at the end.

Enjoy the rich flavors and aromatic spices of this traditional Kashmiri dish. It is sure to become a favorite in your vegetarian repertoire!