Chok Wangun
Chok wangun is a simple and authentic tangy eggplant dish from the Kashmir valley. It can be made either dry or with a little gravy.
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Skillet
- Stove
- Slotted spoon
- Spoon
- Measuring cup
- Measuring spoon
- Plate
- Serving bowl
- Paper towel
Ingredients
- 1 kilogram Long brinjals/ eggplants (baingan), slit lengthwise
- 2 cups Mustard oil
- 2 teaspoons Red Chilli Powder
- 1 teaspoon Ginger powder (saunth)
- 1 teaspoon Fennel powder (saunf)
- 2 teaspoons Mango powder (amchur)
- 1 pinch Asafoetida (hing)
- 1 Clove
- Salt to taste
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