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Chok Wangun (Khatte Baingan)

  • Duration: 40 minutes
  • Serves: 6 people
  • Spice Level: Low

Authenticity Slice

An authentic chok wangun is fried in texture but not crisp. So make sure to remove the brinjals from the stove as soon as they are cooked through and are brown.

Trivia Tadka

Chok wangun or khatte baingan is an everyday brinjal preparation from the Valley. The zingy flavour is due to the use of mango powder or tamarind paste; this dish can be made either dry or with a little gravy.


  • Long brinjals (baingan) (1 kg)
  • Mustard oil (sarson ka tel) (2 cups)
  • MTR Lal Mirch/Red Chilli Powder (2 tsp)
  • Ginger powder (saunth) (1 tsp)
  • Fennel powder (saunf) (1 tsp)
  • Mango powder (amchur) (2 tsp)
  • Asafoetida (hing) (a pinch)
  • Clove (laung) (1)
  • Salt (to taste)
  • Water (2 cups)


  • Wash and slit the brinjals length-wise.
  • Heat oil in a deep frying pan over medium heat. Add about a pinch of salt to the oil and fry the brinjals till they turn golden brown in colour but not necessarily crisp.
  • Transfer to a plate and set aside. In another pan, heat a tablespoon of mustard oil over medium heat.
  • Add salt, MTR Lal Mirch/Red Chilli Powder, cloves, asafoetida and 2 tbsp water. Keep stirring.
  • Now mix in the rest of the powdered spices (except mango powder) and 2 cups of water. Bring to a boil and add the fried brinjals to the gravy, boil further for 5 mins.
  • Add mango powder and boil for 3–4 mins. Cover the pan with a lid and let the mixture simmer for 3–4 mins more. Turn off the heat.
  • The spicy chok wangun is ready to be served with hot chapattis.

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