Chokh Vangun is a Kashmiri style brinjal curry cooked in spicy and sour gravy.
Brinjal (small ) – 6
Kashmir chilli powder – 2 tsp
Turmeric powder – ¼ tsp
Ginger powder – 1 tsp
Fennel powder – 2 tsp
Tamarin pulp – 2 tsp
Hing – ¼ tsp
Water – 1cups
Wash and wipe the brinjals well make 2 slit lengthwise.
Deep fry brinjal on medium flame till it turns deep red colour.
Mix hing in 1 tsp of water
Heat 2 tsp oil in a pan add chilli powder and then add the hing water.
Now add the tamrind pulp and water.
once the water starts to boil add turmeric, ginger, fennel powder and salt.
Add the fried brinjal and cover and simmer for 5 mints.