Chok Wangun with Lavasa Bread

Instructions

1. 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. 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. 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. 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. 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.