Chok Wangun

Chok wangun is a savory vegetarian dish that originates from the Kashmir Valley, India. It is a braised eggplant dish that includes chili powder, fennel, cloves, ginger and other powerful seasonings. You can find variations of this dish in other parts of India, especially Mumbai and the remaining regions of Maharashtra. Though some of these variants tend to have added sugar. This is one of the best dishes for vegetarians or vegans because eggplant is an amazing source of protein.

Health Benefits

Eggplant, or aubergine, the main ingredient used in this dish, is one of the best vegetables to include in your diet. It is an amazing plant based source of protein. Protein is one of the most important compounds for your body’s health, as protein is used to build and repair cellular and tissue damage. It can be included in both vegetarian and vegan diets. Aubergine plant is also extremely versatile and can be included in a wide variety of dishes, either as a side dish or entree.

Ingredients

1 kg long brinjals

2 cups refined/mustard oil

2 tsp red chili powder

1 tsp ginger powder

3 tsp fennel powder

1 cup tamarind liquid

2 tsp Kashmiri ver powder - optional

1 tsp asafetida liquid

1 clove

2 cups of water

salt to taste

Kashmiri Ver- Kashmiri Spices mixed together

How To Make Chok Wangun

1. Slice the brinjals into 4 long pieces.
   1. Wash and drain them.
2. Heat oil inside a deep frying pan.
3. Add a small amount of salt to the oil.
   1. Fry the brinjals until they turn golden brown.
4. Add a tbsp of hot oil In a separate vessel.
5. Add asafetida liquid, salt, red chili powder, clove, and a little water while continuously stirring.
6. Pour in the remaining powdered spices and 2 cups of water.
7. Bring the mixture to a boil and add fried brinjals into the gravy.
   1. Boil for 5 minutes.
8. Add tamarind liquid.
   1. Boil for 2 minutes.

Trivia

Did you know eggplants aren't actually vegetables, they are fruits.