Kashmiri Chok Wangun with Eggs

Name: Kashmiri Chok Wangun with Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: kashmiri
Ingredients: 500 g Small Eggplants (Also known as brinjal, sliced into 1/2-inch thick rounds); 4 large Eggs (To be hard-boiled and peeled); 0.5 cup Mustard Oil (For frying the eggplants and eggs); 2 tbsp Tamarind Pulp (Seedless); 0.5 cup Warm Water (For soaking tamarind); 1.5 tsp Kashmiri Red Chili Powder (Provides color and mild heat); 1.5 tsp Fennel Powder (Also known as Saunf powder); 1 tsp Dry Ginger Powder (Also known as Saunth); 0.5 tsp Turmeric Powder; 1 pinch Asafoetida (Also known as Hing); 1 tsp Cumin Seeds; 1.25 tsp Salt (Adjust to taste); 0.5 tsp Sugar (Optional, to balance the tanginess); 1 cup Water (For the gravy); 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

RATING

4.3/5(27)

TASTE SCORE

8/10

An authentic Kashmiri specialty featuring tender fried eggplant and hard-boiled eggs simmered in a tangy, aromatic gravy. The unique sourness from tamarind, balanced with fragrant fennel and ginger, creates a complex and delightful flavor profile, traditionally served with steamed rice.

PREP

15m

COOK

30m

SERVES

1 CUP

228 cal

SERVINGS

METHOD · 5 STEPS

Preparation (15 minutes)
1.Place 4 eggs in a saucepan, cover with water, and bring to a boil. Cook for 10 minutes to hard-boil. Drain, cool in cold water, peel, and set aside.
2.While eggs are boiling, wash the eggplants, pat them dry, trim the stems, and slice into 1/2-inch thick rounds.
3.In a small bowl, soak the tamarind pulp in 1/2 cup of warm water for 10-15 minutes. Mash it well with your fingers and strain the liquid through a fine-mesh sieve, discarding the solids. Set the tamarind water aside.
Fry Eggplants and Eggs (10 minutes)
1.Heat the mustard oil in a wide, heavy-bottomed pan or kadai over medium-high heat until it is very hot and just begins to smoke. This step is crucial to remove the oil's pungency.
2.Carefully place the eggplant slices in a single layer (work in batches to avoid overcrowding). Shallow-fry for 3-4 minutes per side, until they are golden brown and cooked through.
3.Remove the fried eggplant with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
4.In the same oil, gently fry the peeled, hard-boiled eggs for 1-2 minutes, turning them, until they develop a light golden, slightly blistered skin. This gives them a wonderful texture. Remove and set aside.
Prepare the Gravy (5 minutes)
1.Carefully pour out the excess oil from the pan, leaving about 2 tablespoons behind.
2.Reheat the remaining oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds.
3.Add the asafoetida and stir for a few seconds until fragrant.
4.Reduce the heat to low. Add the Kashmiri red chili powder, fennel powder, dry ginger powder, and turmeric powder. Stir constantly for 30 seconds. Be careful not to burn the spices; add a splash of water if needed.
5.Immediately pour in the prepared tamarind water. Add the salt and optional sugar. Stir well and bring the mixture to a gentle simmer.
Simmer the Curry (10 minutes)
1.Gently slide the fried eggplant slices and the fried eggs into the simmering gravy.
2.Pour in 1 cup of water and stir gently to coat everything without breaking the eggplant.
3.Cover the pan and let the curry simmer on low heat for 8-10 minutes. This allows the eggplant to absorb the tangy gravy and become very tender.
4.The gravy should thicken slightly. If it's too thick, add a little more warm water.
Garnish and Serve (5 minutes rest)
1.Turn off the heat. Garnish with freshly chopped coriander leaves.
2.Let the Chok Wangun rest, covered, for at least 5-10 minutes before serving. This helps the flavors to meld and deepen.
3.Serve hot with steamed white rice.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
For the most authentic flavor, use mustard oil and heat it until it smokes before frying. This mellows its pungent flavor.
2
Frying the eggplants in batches is key to getting them perfectly browned and not soggy.
3
The optional step of frying the hard-boiled eggs adds a fantastic chewy texture that contrasts beautifully with the soft eggplant.
4
The balance of 'Chok' (sour) is crucial. Taste the gravy before adding the eggplants and adjust the tamarind, salt, or sugar to your preference.
5
This dish tastes even better the next day as the flavors have more time to infuse into the eggplant and eggs.

RECIPE VARIATIONS

Adapt it for your goals.

Vegan Version

Simply omit the eggs. The dish is still delicious with just the tangy eggplants. You can add 1-2 boiled and fried potatoes for extra substance.

With Onions

For a different flavor base, you can add one finely sliced onion and sauté it until golden brown after tempering the cumin seeds, before adding the powdered spices.

Spicier Version

Add 1-2 slit green chilies along with the powdered spices for an extra kick of heat.

HEALTH BENEFITS

Why this is on our healthy list.

antioxidant

Rich in Antioxidants

Eggplants contain anthocyanins, a type of antioxidant that gives them their purple color and helps protect the body against cellular damage. Spices like turmeric also contribute to the antioxidant content.

protein

Good Source of Protein

The inclusion of eggs makes this dish a good source of complete protein, which is essential for muscle repair, immune function, and overall body maintenance.

inflammation

Anti-inflammatory Properties

Key Kashmiri spices like dry ginger powder (saunth) and turmeric powder (haldi) are well-known for their potent anti-inflammatory compounds, which can help reduce inflammation in the body.

QUESTIONS?

Frequently asked questions

A single serving of this dish (approximately 260g) contains an estimated 220-250 calories. This is an approximation and can vary based on the amount of oil absorbed during frying.

PAIRS WELL WITH