Sunday, August 11, 2013

Chuk Wangun




Chuk Wangun

 

kashmiri khatte baugan

 

Ingredients:

 

Baby eggplants 6-7

tamarind 10-12 seeds

chili powder 1 tsp

turneric powder 1/4 tsp

ginger powder 1 tsp

fennel powder 1 tsp

hing a pinch

cumin seed 1/2 tsp

laung 2

Oil 

salt to taste

 

Method:

 

Slit twice eggplants not cutting heads. Make a flower shape.

Soak tamarind in one cup warm water and then after half an hour separate pulp from seeds . Discard seeds and Keep in bowl

Deep fry eggplants in oil n put in tamarind pulp bowl. Keep aside.

Take 2 tbsp. of oil in a pan.

Add chili powder and heeng to oil and sauté at low flame. Sprinkle water and let color of red chilli come out. Add laung and turmuric powder n salt

Add little water and let it boil.

Add shonth, Saunf powder and tamarind pulp along with eggplants

Add ½ cup of water.

Let the whole mixture boil. 

Keep sauce as per your choice.

Serve with rice.

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