Chuk Waangun

8/21/15 7:08 AM

Chuk Waangun
Recipe Type:

Veg.

Difficulty:

Average

Ingredients:
1/2 kg Brinjals
100 gm Tamarind
2 tsp Sugar
1 Cup mustard oil
2 Cloves
A pinch of asafoetida
1/2 tsp Cumin seeds
1 tsp Red chili powder
1 tsp Turmeric
1/2 tsp Aniseed powder
1/2 tsp Garam masala
1/2 tsp Ginger powder
Cooking Instructions:
Cut the stem tips and sepals of Brinjals.
Slice them lengthwise into 4-8 pieces.
Wash and put in a colander to drain water.
In the meantime, soak the tamarind in one cup of boiling
water.
Mash it and remove the pulp by straining.
Heat oil in a 'Kadahi' on medium flame and deep fry the
Brinjal slices.
Fry the slices uniformly till golden brown colour.
Remove the slices from 'Kadahi'.
Reduce the flame and add cloves, cumin seeds and
asafoetida.
Stir and add red chili powder and turmeric. Pour a
tablespoon of water.
Simmer till oil turns coloured and starts separating.
Now pour one cup water and add the tamarind pulp, salt,
sugar, aniseed and ginger powder.
Mix well and add the Brinjal slices.
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Chuk Waangun

8/21/15 7:08 AM

Simmer again for about 20 minutes. Keep turning the Brinjal

slices frequently. Add garam masala when the gravy
becomes thick. Mix well.
Chuk Wangun is ready to serve.

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