A classic Kashmiri recipe featuring fried eggplant simmered in a tangy, aromatic gravy. The name translates to 'Sour Eggplant', highlighting the unique flavor profile from tamarind, fennel, and ginger powder, creating a perfect balance of sour and spicy notes.
Prep15 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 cup
132cal
2gprotein
16gcarbs
Ingredients
500 g Small Brinjal (Also known as eggplant. Small, long variety preferred.)
0.5 cup Mustard Oil (For frying and tempering. Heat until smoking before use.)
2 tbsp Tamarind (Seedless block or paste.)
0.5 cup Hot Water (For soaking tamarind.)
0.5 tsp Asafoetida (Also known as Hing.)
1 tsp Cumin Seeds
1.5 tsp Kashmiri Red Chili Powder (Provides color and mild heat. Adjust to taste.)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple, comforting red lentil curry from the Kashmir valley, flavored with aromatic fennel and ginger powder. Its beautiful red hue comes from Kashmiri chilies and it's traditionally cooked in mustard oil for a unique, pungent flavor.
About Chok Wangun, Steamed Basmati Rice and Kashmiri Dal
Tangy Chok Wangun with protein-packed Kashmiri Dal and rice. A unique, soul-satisfying comfort food!
This kashmiri dish is perfect for lunch. With 644.29 calories and 19.119999999999997g of protein per serving, it's a low-cholesterol option for your meal plan.
8gfat
Fennel Powder
(Also known as Saunf powder.)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste.)
1 tsp Sugar (Optional, to balance the tanginess.)
1.5 cup Water (For the gravy.)
2 tbsp Coriander Leaves (Freshly chopped, for garnish.)
Instructions
1
Prepare Eggplant & Tamarind
Wash the brinjals and remove the crowns, but keep the stems intact.
Make two vertical slits halfway through each brinjal from the bottom, forming a cross, without cutting all the way through.
Soak the slit brinjals in a bowl of salted warm water for 15 minutes to prevent browning.
Meanwhile, soak the tamarind in 1/2 cup of hot water for 15 minutes. Mash it well with your fingers and strain the liquid to get a thick pulp, discarding any solids.
2
Fry the Eggplant
Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it reaches its smoking point. This step is crucial to remove the oil's raw pungency.
Drain the brinjals and pat them completely dry with a kitchen towel.
Carefully slide the brinjals into the hot oil. Fry them in batches, turning occasionally, until they are golden brown and tender, which should take about 6-8 minutes.
Remove the fried brinjals with a slotted spoon and set them aside on a plate.
3
Prepare the Spice Base (Tadka)
Remove excess oil from the pan, leaving about 2 tablespoons.
Reduce the heat to low. Add the cumin seeds and let them splutter for about 30 seconds.
Add the asafoetida and stir for a few seconds.
Add the Kashmiri red chili powder, turmeric powder, dry ginger powder, and fennel powder. Stir continuously for 20-30 seconds, ensuring the spices don't burn.
4
Simmer the Gravy
Immediately pour in the prepared tamarind water and 1.5 cups of plain water. Add salt and sugar (if using).
Increase the heat to medium and bring the gravy to a rolling boil.
Gently place the fried brinjals into the boiling gravy.
Cover the pan, reduce the heat to low, and let it simmer for 10-12 minutes. This allows the brinjals to absorb the tangy and spicy flavors of the gravy.
5
Finish and Serve
Turn off the heat. The gravy should have thickened slightly but still be of a pourable consistency.
Garnish with freshly chopped coriander leaves.
Let the dish rest for at least 5-10 minutes before serving to allow the flavors to meld.
Serve hot with steamed rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
1 tsp Fennel Powder (Saunf powder)
0.75 tsp Dry Ginger Powder (Sonth)
0.5 tsp Garam Masala
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Dal
Rinse the 1 cup of masoor dal under cool running water until the water runs clear.
Soaking is optional but recommended for faster cooking. If time permits, soak the dal in 2 cups of water for 20-30 minutes. Drain completely before cooking.
2
Pressure Cook the Dal
Place the rinsed (and drained) dal in a 2 or 3-liter pressure cooker.
Add 3 cups of fresh water, 0.5 tsp turmeric powder, and 1 tsp salt. Give it a quick stir.
Secure the lid and cook on medium-high heat for 3 to 4 whistles, which should take about 10-12 minutes.
Turn off the heat and allow the pressure to release naturally. This ensures the dal is cooked perfectly soft.
3
Prepare the Tempering (Tadka)
While the pressure is releasing, heat 2 tbsp of mustard oil in a small tadka pan over medium-high heat until it becomes aromatic and you see faint smoke. This step is crucial to mellow its pungent flavor.
Reduce the heat to low. Carefully add 1 tsp cumin seeds and 0.25 tsp hing. Let them sizzle and become fragrant for about 30 seconds.
Add the 2 dried red chilies and sauté for another 15 seconds.
Turn off the heat completely. Immediately add 1.5 tsp Kashmiri red chili powder, 1 tsp fennel powder, and 0.75 tsp dry ginger powder. Swirl the pan for 5-10 seconds. The residual heat is enough to cook these spices without burning them.
4
Combine and Simmer
Once the pressure has fully released, open the cooker. Whisk the dal gently with a wire whisk for a smooth, cohesive consistency.
Immediately pour the hot tempering over the cooked dal. You will hear a satisfying sizzle. Stir well to combine.
Place the cooker back on low heat and let the dal simmer for 2-3 minutes, allowing the flavors of the tempering to infuse into the lentils.
Stir in 0.5 tsp of garam masala, mix, and turn off the heat.
5
Garnish and Serve
Garnish with 2 tbsp of freshly chopped coriander leaves.
Serve hot with steamed basmati rice or fresh rotis.
