Chok Wangun | Authentic Kashmiri recipe by my Dear MIL with lots of tips | Kashmiri Khatte Baingan скачать в хорошем качестве

Chok Wangun | Authentic Kashmiri recipe by my Dear MIL with lots of tips | Kashmiri Khatte Baingan

Here’s a recipe for Kashmiri Khattay Walay Baingan (Sour Brinjal Curry): Ingredients: 500 grams of brinjal (eggplant) 2 tablespoons mustard oil 1 teaspoon cumin seeds 1/2 teaspoon turmeric powder 1 teaspoon red chili powder 1 teaspoon coriander powder 1 teaspoon fenugreek powder (optional) 2-3 green chilies, slit Salt to taste 1-2 tablespoons tamarind pulp (or adjust to taste) 1-2 tablespoons jaggery (or sugar, adjust to taste) Fresh coriander leaves for garnish Instructions: 1. Prepare the Brinjal: Wash the brinjals and cut them into thick slices or cubes. You can also slit them if you prefer. 2. Heat the Oil: In a pan, heat the mustard oil until it reaches its smoking point, then reduce the heat to medium. 3. Add Spices: Add cumin seeds and let them sizzle. Add the turmeric powder, red chili powder, and coriander powder. Stir well for a minute. 4. Cook the Brinjal: Add the brinjal pieces to the pan and mix well so they are coated with the spices. Cook on medium heat for 5-7 minutes, stirring occasionally until they start to soften. 5. Add Tamarind and Jaggery: Add salt to taste, tamarind pulp, and jaggery (or sugar). Mix thoroughly. You can adjust the sourness and sweetness according to your taste preferences. 6. Simmer: Cover the pan and let it simmer on low heat for another 10-15 minutes until the brinjals are fully cooked and tender. 7. Add Green Chilies: Stir in the slit green chilies and cook for another 2-3 minutes. 8. Garnish and Serve: Remove from heat and garnish with fresh coriander leaves. Serve the Kashmiri Khattay Walay Baingan hot with steamed rice or roti. Enjoy your delicious Kashmiri-style sour brinjal curry!#trending​ #viral​ #food​ #kashmirirecipes