Chok Wangun, Famous Kashmiri Dish Recipe скачать в хорошем качестве

Chok Wangun, Famous Kashmiri Dish Recipe

To prepare Chok Wangun, we need Egg Plant or Brinjal or Aubergines = 500 gm Cooking Oil = Water = per requirement Green Cardamom = 3 Brown Cardamom = 1 Ginger Powder = 1 tsp, Salt = as per taste, Fennel Powder = २ tsp, Clove = 4 , Cinnamon Sticks = 15 gms, Asafoetida Powder = 1 tsp, Tamarind Paste = 4 tsp, Kashmiri or Deggi red chili powder = 2 tsp Take long Aubergines for this. Wash the Aubergines well and cut it into long pieces and again wash the chopped Aubergines pieces. Now fry these chopped Aubergines pieces in oil, you have to fry them till they turn golden brown. Now add 2 tsp of Kashmiri red chili powder in the oil and put 4 tsp of tamarind paste in it and fry it. Now add some water, so the the mixture of chilli and tamarind does not get burn. Now add 3 green cardamom, 1 brown cardamom, 1 teaspoon ginger powder, 2 teaspoon fennel seeds, 4 cloves, 15 grams cinnamon, 1 pinch of Asafoetida powder and cook it. Then add fried Aubergines in it and cook by adding water as needed. And your Chok Wangun is ready to serve. It is a famous Kashmiri dish.