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Kashmiri Khatte Baingan ( Chokh vangun)

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  1. Indian Cuisine   >
  2. kashmiri cuisine
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photo by Sheila Kaul Moza

Main Ingredient
1/2 kilogram brinjal, eggplant slit length ways, take care not to chop off the stem portion
Also known as : Brinjal , Aubergines
Eggplant is a round, purple colored fruit that is widely used in the South Asian countries for various cooking purposes. It is available in 5-6 varities based on their color, shape and size. It is a summer fruit but it majorly taken as a vegetable. Nutritionally, the raw form is...
  • berenjena
  • Sal
  • baingan
1 teaspoons ginger powder
ginger powder Ginger powder is an essential ingredient in Indian dishes. In India it is known as 'sonth' powder' and is used to add strong flavor to the dish. The most common use of ginger powder is in tea and other beverages. The benefit of ginger powder is that it is available...
  • Sauth powder
1.5 tablespoons saunf powder
Fennel powder Fennel powder also known as Sauf powder is prized for its minty / licorice like flavour. It is a green powder derived from Aniseeds (Fennel Seeds)grown in cooler climates . It is a Key ingredient in Kashmiri(North Indian Cuisine ), Greek and Italian cuisine. Known to be a healthy spice...
  • saunf powder
1/2 tablespoon red chili powder
red chili powder Red chili powder is the powdered form of dried red chilies. It is either grounded extremely fine or it is grounded thick in the form of small or big flakes. The intensity of hotness of the chili is dependent on the dried red chilies and its origin. Popularly consumed in...
  • Lal mirch powder
    (लाल मिर्च पाउडर)
2 tablespoons Aamchoor or imli water
Dried mango powder
Also known as : Raw mango powder
Dried mango powder is the powder form of dried raw mango. As raw mango is not available all year, raw mango is cut into pieces, dried and powdered, which makes it easy to store and has a good shelf life. Dried mango powder is used in many dishes to add...
  • Aamchoor
as per taste Salt
Also known as : sea salt , iodized salt
  • sal
  • Sal
  • namak
1 tablespoon Garam Masala Powder
Garam Masala Powder You may call Garam masala as the essence of countless Indian dishes and a typical kitchen essential of Indian households. This earthy mix of spices consists of finely grounded ingredients namely cumin, coriander seeds, bay leaf, cardamom, black pepper, cinnamon, cloves, mace and nutmeg. This mix may vary a bit...
  • garam masaala paudar
    (गरम मसाला पाउडर)
1 pieces tej patta
Bay leaf Bay leaf is used in its dry form. It has a strong aroma and flavor and is generally used while tempering the dish. Bay leaf is used to flavor rice, soups, stew. ...
  • tej patta
0.9 pints cooking oil
cooking oil Cooking Oil refers to a variety of edible oils that are used in culinary for shallow frying or deep frying. ...
    1 cup Water
    Water Water is a universally used ingredient, available all around us. In cooking its best to use fresh filter water. Visible Impurities in water can easily be identified by seeing it inside a glass or bottle in front of a well lit background. Water is used to moist, boil or cook...
    • agua
    • Sal
    • pani
    About The Chef
    Lives in : Gurgaon India Mother and Grandmother living in Delhi for the last 30 years. From a Traditional Kashmiri family with a lot of culture and recipes to share .

    Kashmiri Khatte Baingan ( Chokh vangun)

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    • Prep:
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    Kashmiri Khatte baingan is popular Kashmiri dish that deserves some recognition for its depth of spicy flavor and health benefits. A great curry dish that my mom taught me over 60 years ago.
    Main Preperation Step
    • Take a kadhai and add cooking oil to it. Heat it on a medium flame and once a little hot add the brinjals to it carefully. Deep fry them on a medium flame, until they turn red in color. keep aside onc

    • Take a little oil in a Kadhai and start heating it. Add a pinch of Hing (asafoetida), Red chili powder , Sauf Powder and Sonth powder. keep stirring on low flame for 4 to 5 minutes

    • Add one cup of water to the above mixture and heat til it starts boiling.

    • Add the fried brinjal to it and a piece of tej patta.

    • Cover the khadai with a lid and cook for about 10 minutes. Take it off the gas and sprinkle garam masala over it.

    Kitchen Equipment
    • Karahi is the Indian reference for medium sized rounded deep pan.
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    • A unique ingredient mix
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    • Great for kids & parties
    • Easy to make
    • Loved the fragrance
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    Review by Posted 14 Aug, 2015
    • excellent
    Thanks for this recipe I made it and enjoyed and it was surprisingly different.

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    Review by Rajnish Rajput Posted 14 Aug, 2015
    very nice
    Review by Anoop Kumar Trivedi Posted 14 Aug, 2015
    I cooked this recipe, It is realy nice recipe.