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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.
Prepare Eggplant & Tamarind
Fry the Eggplant
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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.
This kashmiri recipe takes 40 minutes to prepare and yields 4 servings. At 131.6 calories per serving with 2.03g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Spice Base (Tadka)
Simmer the Gravy
Finish and Serve
You can make a similar curry using fried potatoes (Aloo) or chunks of bottle gourd (Lauki) instead of eggplant.
For a richer, milder gravy, stir in a tablespoon of well-whisked plain yogurt at the end of cooking, after turning off the heat.
Add a pinch of garam masala along with the coriander leaves at the end for an extra layer of warmth and aroma.
Eggplants contain anthocyanins, and spices like turmeric provide curcumin, both powerful antioxidants that help protect the body from cellular damage caused by free radicals.
Ingredients like fennel powder (saunf), dry ginger powder (sonth), and tamarind are traditionally known to support healthy digestion, reduce gas, and alleviate bloating.
Turmeric and ginger are potent anti-inflammatory agents that can help reduce inflammation in the body, potentially easing symptoms of conditions like arthritis and supporting overall joint health.
Yes, Chok Wangun is quite healthy. Eggplant is low in calories and high in fiber. The spices used, like turmeric and ginger, have anti-inflammatory properties. The main calorie source is the oil used for frying, which can be managed by using an air fryer or patting excess oil from the fried eggplants.
One serving of Chok Wangun contains approximately 140-160 calories. This is an estimate and can vary based on the amount of oil absorbed during frying and if sugar is added.
While mustard oil provides the authentic Kashmiri flavor, you can substitute it with any neutral high-smoke point oil like sunflower or canola oil. The taste will be slightly different but still delicious.
Small, long, or round Indian eggplants (brinjals) work best as they hold their shape well after frying and absorb the gravy beautifully. Avoid large Italian eggplants as they can become too mushy.
Store leftover Chok Wangun in an airtight container in the refrigerator for up to 3 days. The flavors will intensify overnight. Reheat gently on the stovetop or in the microwave before serving.