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CHOK WANGAN/ KASHMIRI KHATTE BAINGAN



KASHMIRI CHOK WANGAN/ KHATTE BAINGAN

A classic summer-time Kashmiri dish made with tender brinjals simmered in a tangy, spicy mustard-flavored gravy. It’s sour, slightly smoky, and packs a punch — a must-have in Kashmiri households at least once a week!
Ingredients:
Small brinjals (baby baingan) – 6–8, slit into quarters
Mustard oil – 4–5 tbsp
Cumin seeds – 1 tbsp
Red chili powder (Kashmiri) – 2 tbsp
Turmeric – 1/2 tsp
Saunf powder (fennel) – 1/2 tbsp
Dry ginger powder (saunth) – 1/2 tsp
Coriander powder – 1 tbsp
Cloves – 2-3 pcs
Lemon juice/ Tamarind pulp/vinegar/Raw Grape juice – 1.5 to 2 tbsp (adjust to taste)
Green chillies – 6-7
Garam masala – 1/4 tsp
Salt – to taste
Water – about 1 cup
ADJUST THE AMOUNT OF SPICES ACCORDING TO YOUR PREFERENCE

Method:
1. Fry the baingan: Heat mustard oil till it smokes, reduce the flame and fry baingan till golden and soft. Remove and set aside.
2. Temper: In a separate pan, take 1-2 tbsp of the same oil. Add cumin seeds and let them splutter.
3. Spice it up: lower the flame and add red chilli powder. Saute it for a few seconds and then add water. Add rest of the powdered spices and cloves.
4. Simmer: Add fried baingan to the gravy. Cover and simmer on low for 5-6 minutes until the baingan soaks up the flavors.
5. Add sourness: Mix in lemon juice and garam masala. And cook for 2-3 minutes.
6. Serve: Let it rest for a while before serving. Tastes even better the next day!

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Have you tried making Baingan this way?

36 Comments

  12. @Er.FurqanShaikh

    Mam y traditional nahi h pura ..isme chuk wangun se murabad bagan aur nimbo nahi bagan k sath chota tamatar jo khatta hota usko aad kya jata chuk means khatta wangun means ruwangun tamatar …..bangan ko bi wangun khte but chuk wangun actually ru wangun k chota wala jo hota khatta use khte

  14. @anumasif6167

    Baingan yani Aubergine 🍆 have warm effects in itself .
    so everyone can cook it in winter as well and in summer we should use yogurt and bangan raita to avoid it's warm effects.

  16. @tilatkhan5087

    نمک مرچ نظر آئی لونگ بولی نظر نہیں آئی باقی مصالحہ جو ڈالے بی بی وہ منہ سے بول تو دیتی کوئی مسئلہ تھا کیا؟؟

  20. @naziakhan7986

    Did you put sunaf powder and garlic. Didn’t it should be boiled and than get fried. Mostly imily is used for this. It this new Kashmiri invention?

  21. @Wani9797

    My mother's recipe is little bit different… And her khattay baingan are famous in our neighborhood….

  32. @gulearam2840

    There's something missing I guess? Because I tried and it wasn't as thick as yours. There must be some ingredient which brings that texture. May be you forgot to mention? Or if you did then let me us know.

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