Chok Wangun

Chok wangun is a simple and authentic tangy eggplant dish from the Kashmir valley. It can be made either dry or with a little gravy.


  • 1 kilogram Long brinjals/ eggplants (baingan), slit lengthwise
  • 2 cups Mustard oil
  • 2 teaspoons Red Chilli Powder
  • 1 teaspoon Ginger powder (saunth)
  • 1 teaspoon Fennel powder (saunf)
  • 2 teaspoons Mango powder (amchur)
  • 1 pinch Asafoetida (hing)
  • 1 Clove
  • Salt to taste


  1. Deep fry brinjals till golden brown. Keep aside.
  2. Heat a tbsp of mustard oil in another pan. Fry cloves and asafoetida.
  3. Add 2 tbsp water and sunth, saunf and red chilli powder.
  4. Add fried brinjals and cook for 4-5 mins.
  5. Adjust taste with salt and mango powder. Cover and simmer for 3-4 min.
  6. Serve spicy chok wangun with hot rice.

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