Waangun means brinjal or eggplant in kashmiri. This is a sour dish which gets its tangy taste from tamarind. A easy and mouth watering dish which you can prepare in few minutes.
INGREDIENTS:
4-5 long brinjals
3-4 pearls of garlic
1 tsp zeera
1 tsp chilly powder
1/2 tsp dry ginger powder
1 cup oil
1 small lemon ball sized tamarind soaked
1 cup water
Salt to taste
METHOD:
Cut brinjals lengthwise half way through keeping it intact. Wash and drain it in colander. Heat half cup oil and deep fry brinjals. Be careful while doing this if there is any water in brinjals oil may splutter. So be careful. Take them out in a plate. Now in another pan heat 2tbsp oil ( use the same oil in which u fried the brinjals) add dry ginger powder, red chilly powder, zeera and garlic. Saute for few seconds on low flame. Add little water and let it boil then add salt and tamarind pulp and mix well then add one cup of water into it and let it boil. Once it is boiling add in the fried brinjals give a good stir Keep in low flame for 5min and then switch off. Your chuk waangun is ready.
note: If you don't have dry ginger powder you can omit it.
کیا بات ہے
ReplyDelete