Chouk Wangan

Sour brinjal preparation with various spices


  • 5 wangan / eggplant, medium sized, stem intact and + incision at base
  • Oil
  • 4 cloves garlic
  • 1/2 teaspoon zeera /cumin / zeur
  • 1 teaspoon shonth / dry ginger powder
  • 1/2 teaspoon turmeric powder
  • 2 teaspoons red chili powder / Marchwagan
  • Tamarind, soaked in warm water and juice extracted
  • Salt to taste


  1. Deep fry wangan till skin is golden brown. Keep aside.
  2. Heat oil. Roast garlic, chilli powder, turmeric powder on low flame. Add water and bring to boil.
  3. Add sonth powder, cumin powder, tamarind water and salt. Add water if required.
  4. Add fried brinjals. Simmer for 3-4 minutes. Gently stir so that brinjals are coated with masala.
  5. Serve Chouk Wangan along with rice.

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