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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.
Preparation (15 minutes)
Fry Eggplants and Eggs (10 minutes)
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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.
This kashmiri recipe takes 45 minutes to prepare and yields 4 servings. At 225.55 calories per serving with 8.33g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Gravy (5 minutes)
Simmer the Curry (10 minutes)
Garnish and Serve (5 minutes rest)
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.
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.
Add 1-2 slit green chilies along with the powdered spices for an extra kick of heat.
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.
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.
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.
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.
It can be part of a healthy diet. Eggplants are a good source of fiber and antioxidants. Eggs provide high-quality protein. The main health consideration is the amount of oil used for frying. To make it healthier, you can pan-sear or air-fry the eggplant slices instead of shallow-frying.
Yes, absolutely. To make it vegan, simply omit the eggs. The dish, known as 'Chok Wangun', is traditionally made without eggs and is equally delicious.
Small, long, and slender eggplants (often called Japanese or Chinese eggplants) are ideal as they have fewer seeds and a tender texture. However, you can use regular globe eggplants; just ensure they are fresh and firm.
If the gravy is too tangy, you can balance it by adding a little more sugar (about 1/4 tsp at a time) or a splash of water to dilute the sourness. A small amount of coconut milk or cream can also mellow the flavor, though this is not traditional.