Tchoek Vangun hachi

Sun dried eggplant cooked in tart curry


  • 50 grams sun dried eggplant pieces
  • Tamarind, lemon sized ball soaked in warm water
  • 3 tablespoons mustard oil
  • 1 pinch hing
  • 2 teaspoons chilli powder
  • 1 teaspoon sonth / dry ginger powder
  • 1 tablespoon saunf / fennel powder
  • Salt


  1. Boil eggplant slices for 10 minutes. Drain completely and keep aside.
  2. Extract tamarind pulp and keep aside.
  3. Heat oil. Stir fry eggplant slices along with hing for 5 minutes.
  4. Add spice powders and roast. Adjust taste with salt and tamarind. Add little water and simmer for 15 minutes.
  5. Serve Tchoek Vangun hachi hot with rice.

Leave a Reply

Your email address will not be published. Required fields are marked *