Chok Wangan
A classic Kashmiri delight featuring tender, fried eggplants simmered in a tangy yogurt gravy. Spiced with fennel and ginger, this dish offers a unique blend of sour and savory flavors, traditionally prepared with aromatic mustard oil.
For 4 servings
7 steps. 30 minutes total.
- 1
Prepare the Eggplants: Wash and trim the eggplants
- a.Slice them into 1/2-inch thick rounds. Place them in a bowl of water with a teaspoon of salt and let them soak for 15 minutes. This helps remove any bitterness. Drain thoroughly and pat them completely dry with a kitchen towel.
- 2
Step 2
- a.Fry the Eggplants: Heat 1/2 cup of mustard oil in a wide, heavy-bottomed pan over medium-high heat until it reaches its smoking point (this removes the pungent taste). Reduce the heat to medium. Carefully place the eggplant slices in a single layer (fry in batches if needed) and shallow-fry for 4-5 minutes per side until they are golden brown and cooked through. Remove with a slotted spoon and set aside on a plate lined with paper towels.
- 3
Step 3
- a.Temper the Spices: In a separate pot or kadai, heat the remaining 2 tbsp of mustard oil over medium heat. Add the whole spices: cumin seeds, cloves, green and black cardamoms, and the cinnamon stick. Sauté for about 30-45 seconds until they become fragrant and the cumin seeds sizzle.
- 4
Create the Spice Base: Add the asafoetida and stir for a few seconds
- a.Reduce the heat to low and add the powdered spices: Kashmiri red chili powder, fennel powder, dry ginger powder, and turmeric powder. Stir for 20-30 seconds, ensuring they don't burn.
- 5
Incorporate the Yogurt: Turn off the heat completely
- a.Wait for 30 seconds for the pan to cool slightly. Slowly pour in the well-whisked yogurt while stirring continuously and vigorously. This is the most crucial step to prevent the yogurt from curdling. Once the yogurt is fully incorporated and the mixture is smooth, turn the heat back on to the lowest setting.
- 6
Simmer the Gravy: Add salt and 1 cup of water to the yogurt mixture
- a.Stir well to combine. Bring the gravy to a gentle simmer over low heat, stirring occasionally. Do not boil vigorously.
- 7
Step 7
- a.Combine and Finish: Gently slide the fried eggplant slices into the simmering gravy. Cover the pot and let it cook on low heat for 8-10 minutes. This allows the eggplants to absorb the flavors of the tangy gravy. The oil will start to separate and float on top, indicating the dish is ready. Serve hot with steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For an authentic taste, use mustard oil and heat it to its smoking point before use to mellow its pungent flavor.
- 2Whisking the yogurt until it's completely smooth and at room temperature is key to preventing it from splitting.
- 3Always add yogurt off the heat or on the lowest possible heat while stirring constantly.
- 4Do not overcrowd the pan when frying the eggplants; fry them in batches for an even, golden-brown color.
- 5Patting the eggplants completely dry after soaking is essential to prevent hot oil from splattering.
Adapt it for your goals.
Vegan Version
Substitute the dairy yogurt with a thick, unsweetened plant-based yogurt like cashew or coconut yogurt. Ensure it's well-whisked before adding.
Healthier VersionHealthier Version
Instead of shallow-frying, brush the eggplant slices with oil and bake them at 200°C (400°F) for 20-25 minutes until golden and tender, or cook them in an air fryer.
With Other VegetablesWith Other Vegetables
This gravy also works well with other vegetables like fried bottle gourd (lauki), zucchini, or potatoes.
Why this is on our healthy list.
Promotes Gut Health
The use of yogurt provides beneficial probiotics, which help maintain a healthy balance of gut bacteria, aiding digestion and improving overall gut health.
Rich in Antioxidants
Eggplants are a source of antioxidants like nasunin, which helps protect cells from damage. Spices like turmeric and cloves further boost the antioxidant content of the dish.
Anti-inflammatory Properties
Spices like turmeric (containing curcumin), ginger, and cloves are well-known for their potent anti-inflammatory properties, which can help reduce inflammation in the body.
Frequently asked questions
Chok Wangan is a traditional Kashmiri dish where 'Chok' means sour and 'Wangan' means eggplant. It consists of fried eggplants simmered in a tangy and spicy yogurt-based gravy.