Chokh Vagun (kashmiri Khatte Baingan)

Today I bring you a traditional recipe from Kashmir called “khatte Baingan”. This is a popular brinjal recipe in the state of Jammu & Kashmir – the egg plant brinjals are cooked in mustard oil and kashmiri red chillies and other spices. This dish has maintained its popularity ever since its origin.

photo of Chokh Vagun (Kashmiri Khatte Baingan)
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Aanchal Markandey's Secret Indian Recipe !
Serves: 
4

Preparation Time: 
5 minutes
Cooking Time: 
30 minutes

Complexity: 
Medium


Ingredients: 
Egg plant brinjal 7-10
Mustard oil 2 tbs
Dalchini stick 1
Elaichi 2
Kashmiri red chilli 1 tbs
Jeera 1 tbs
Salt to taste
Hing ½ tbs
Turmeric powder ½ tbs
Coriander Powder 1 tbs
Lemon juice 1 tbs
Tomatoes 2 sliced
Directions: 
In a pan – add mustard oil and cumin seeds, when the cumin seeds starts to crackle add elaichi and dalchini to it.
When you feel the aroma, add all the ingredients – salt, kashmiri red chillies, hing, turmeric powder, coriander powder.
Now, add the tomatoes and add one cup of water to it – let it cook for about 5 minutes.
When you see, that the tomatoes and the spices are mixed well – take it out in a bowl.
Make a thick paste of the gravy.
Add the egg plant brinjals to the gravy, cover it with a lid and cook them for another 15-20 minutes, till the brinjals are soft and well cooked.
Footnotes: 
Serve it hot with roti's. Happy Cooking!