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A classic Kashmiri delight featuring tender, fried eggplants simmered in a tangy yogurt gravy. Spiced with fennel and ginger, this dish offers a unique blend of sour and savory flavors, traditionally prepared with aromatic mustard oil.
For 4 servings
Prepare the Eggplants: Wash and trim the eggplants. Slice them into 1/2-inch thick rounds. Place them in a bowl of water with a teaspoon of salt and let them soak for 15 minutes. This helps remove any bitterness. Drain thoroughly and pat them completely dry with a kitchen towel.
Fry the Eggplants: Heat 1/2 cup of mustard oil in a wide, heavy-bottomed pan over medium-high heat until it reaches its smoking point (this removes the pungent taste). Reduce the heat to medium. Carefully place the eggplant slices in a single layer (fry in batches if needed) and shallow-fry for 4-5 minutes per side until they are golden brown and cooked through. Remove with a slotted spoon and set aside on a plate lined with paper towels.
Temper the Spices: In a separate pot or kadai, heat the remaining 2 tbsp of mustard oil over medium heat. Add the whole spices: cumin seeds, cloves, green and black cardamoms, and the cinnamon stick. Sauté for about 30-45 seconds until they become fragrant and the cumin seeds sizzle.
Create the Spice Base: Add the asafoetida and stir for a few seconds. Reduce the heat to low and add the powdered spices: Kashmiri red chili powder, fennel powder, dry ginger powder, and turmeric powder. Stir for 20-30 seconds, ensuring they don't burn.
Incorporate the Yogurt: Turn off the heat completely. Wait for 30 seconds for the pan to cool slightly. Slowly pour in the well-whisked yogurt while stirring continuously and vigorously. This is the most crucial step to prevent the yogurt from curdling. Once the yogurt is fully incorporated and the mixture is smooth, turn the heat back on to the lowest setting.
A classic Kashmiri delight featuring tender, fried eggplants simmered in a tangy yogurt gravy. Spiced with fennel and ginger, this dish offers a unique blend of sour and savory flavors, traditionally prepared with aromatic mustard oil.
This kashmiri recipe takes 45 minutes to prepare and yields 4 servings. At 166.46 calories per serving with 4.99g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer the Gravy: Add salt and 1 cup of water to the yogurt mixture. Stir well to combine. Bring the gravy to a gentle simmer over low heat, stirring occasionally. Do not boil vigorously.
Combine and Finish: Gently slide the fried eggplant slices into the simmering gravy. Cover the pot and let it cook on low heat for 8-10 minutes. This allows the eggplants to absorb the flavors of the tangy gravy. The oil will start to separate and float on top, indicating the dish is ready. Serve hot with steamed rice.
Substitute the dairy yogurt with a thick, unsweetened plant-based yogurt like cashew or coconut yogurt. Ensure it's well-whisked before adding.
Instead of shallow-frying, brush the eggplant slices with oil and bake them at 200°C (400°F) for 20-25 minutes until golden and tender, or cook them in an air fryer.
This gravy also works well with other vegetables like fried bottle gourd (lauki), zucchini, or potatoes.
The use of yogurt provides beneficial probiotics, which help maintain a healthy balance of gut bacteria, aiding digestion and improving overall gut health.
Eggplants are a source of antioxidants like nasunin, which helps protect cells from damage. Spices like turmeric and cloves further boost the antioxidant content of the dish.
Spices like turmeric (containing curcumin), ginger, and cloves are well-known for their potent anti-inflammatory properties, which can help reduce inflammation in the body.
Chok Wangan is a traditional Kashmiri dish where 'Chok' means sour and 'Wangan' means eggplant. It consists of fried eggplants simmered in a tangy and spicy yogurt-based gravy.
One serving of Chok Wangan contains approximately 320-380 calories. The calorie count can vary based on the amount of oil absorbed during frying and the fat content of the yogurt used.
Chok Wangan can be part of a healthy diet in moderation. Eggplant is a good source of fiber and antioxidants. The yogurt provides probiotics beneficial for gut health. However, it is traditionally made by frying the eggplants, which increases the fat content. For a healthier version, consider baking or air-frying the eggplants.
To prevent curdling, ensure your yogurt is at room temperature and whisked until perfectly smooth. Most importantly, turn off the heat completely before adding the yogurt and stir it in vigorously and continuously until fully incorporated. Then, return to very low heat.
Yes, you can use any neutral vegetable oil or ghee. However, mustard oil provides a distinct, pungent flavor that is authentic to Kashmiri cuisine.
Store leftover Chok Wangan in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over low heat. Avoid microwaving as it can cause the yogurt gravy to split.
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