By Nandini Bhushan
The picturesque and spectacular paradise of Kashmir is known for its breathtaking landscape. Its flavourful and aromatic cuisine has a delightful blend of Indian, Central Asian and Persian influences. From the traditional Wazwan to the quintessential Kahwa, traditional Kashmiri food bursts with the aroma of whole spices. Broadly categorised into two groups – Kashmiri Pandit Cuisine and Kashmiri Muslim Food, the food is primarily dominated by meat dishes but at the same time also offers a wide variety of vegetables and rice dishes. Overall, Kashmiri cuisine is a delightful exploration of unique and unforgettable dining experiences.
Also try: Indian food recipes: Kashmiri Muji Gaad
Kashmiri Chokh Vangun
The easy and simple Kashmiri Chokh Vangun or Kashmiri-style Khatte Baingan is often served as a side dish in feasts and ceremonies. The brinjal is cooked in a thick tamarind-based sauce that gives it a unique taste that is served with veg Biryani, pulao or plain rice.
Ingredients
(Serving for 4 to 5 persons)
Long brinjal: 1 kg
Ginger powder: 1 tsp
Fennel powder : 3 tsp
Red chilli powder: 1 tsp
Tamarind juice: 1 cup
Clove: 2
Bay leaf: 2
Hing: ½ tsp
Salt to taste
Oil to fry
Step 1
Slit brinjal lengthwise with stem intact. Wash and drain the excess water.
Step 2
Heat oil in a deep frying pan. Add a little salt and deep fry the brinjal until golden brown.
Step 3
In a bowl add two spoons of water. To this add ginger powder, fennel powder, hing, red chilli powder, and salt and mix it well.
Step 4
Heat 2 tsp of oil in a wok. Add clove and bay leaf and once it releases its aroma add the masala mix stirring continuously. Once it changes its colour add the tamarind extract and let it come to a boil.
Step 5
To this add a cup and a half water and simmer for about a minute. Gently place the fried eggplant. Cover and cook on medium heat for about five to seven minutes.
Step 6
Once the water reduces and the brinjal gets evenly coated with the sauce, switch off the flame.
Step 7
Serve the saucy Kashmiri Chokh Vangun or Kashmiri-style Khatte Baingan with rice or your choice of Indian flatbread.
