Choek Vangan

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Published under: Brinjal

Brinjals – 500 gms, long varieties
Mustard oil – 1 cup
Tamarind – 100 gms
Sugar – 2 tsp
Cumin seeds – 1/2 tsp
Cloves – 2
Asafoetida – a pinch
Red chilli powder – 1 tsp
Turmeric powder – 1 tsp
Ginger powder – 1/2 tsp
Saunf – 1/2 tsp
Garam masala powder – 1/2 tsp

1. Slice the brinjals lengthwise along with the stems, through the middle, into 4 or 6 pieces. Wash and set aside.
2. Meanwhile, soak the tamarind in a glass or steel bowl of hot water. When soft, prepare the tamarind water by mashing the tamarind.
3. In a steel kadai, on medium heat, deep fry the brinjal slices to a golden brown. Remove from kadai and keep aside.
4. Now, add in the same pan cumin seeds, cloves and asafoetida. Stir and add red chilli powder and turmeric powder along with a tablespoon of water. Stir and cook till the oil separates from the masala.
5. Add a cup of water and the tamarind pulp, sugar, salt and aniseed and ginger powders. Mix well and then add the fried brinjal slices. Boil for 15 to 20 minutes turning the brinjal slices frequently. When the gravy thickens, add garam masala powder and mix gently.
Serve hot.

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