Chokh Vangun Recipe is a very popular eggplants dish from the Kashmiri Cuisine. The baby eggplants are first fried in mustard oil and then cooked in a spicy tart tamarind based gravy.
The dry ginger and fennel seeds powder adds a very rustic flavour to the dish. It is a little time consuming, however the delicious eggplant dish at the end makes up for the amount of time spent making it.
If you like this recipe, you can also try other Baingan Recipes, which you can make for your weekday meals: