Tchok Wangan – Kashmiri Style Khatte Baingan

Ingredients

• 350 gm halved Long Eggplants
• 1 lemon-sized ball dry Tamarind (soaked in hot water)
• 1 tsp Fennel powder
• 1 tsp dry Ginger powder
• 2 tbsp Mustard oil
• 1/8 tsp Asafoetida or Hing
• 1 tsp Kashmiri Red Chilli powder
• 1/4 tsp Turmeric powder
• 1 tsp Salt
• 200 ml hot water (for soaking tamarind)
• 2 tbsp chopped fresh Coriander Leaves

Steps

1. Soak the lemon-sized ball of dry tamarind in 200 ml hot water for 20 minutes. Squeeze and strain to extract the pulp.
2. Cut eggplants into two halves.
3. Heat mustard oil (preferably the best) until it smokes, then let it cool slightly. Or use any oil of your choice.
4. Fry eggplant slices until golden on both the sides. Remove and set aside until use.
5. In the same oil, add asafoetida, fennel, dry ginger, Kashmiri red chilli and turmeric powders with salt. Stir for a few minutes..
6. Add the tamarind pulp. Mix well.
7. Return eggplants to the pan. Simmer on a low heat for 10 minutes for the flavours to steep in and develop colour.
8. Garnish with chopped coriander and serve hot with steamed rice. Enjoy!