Chuk Waangun Recipe

• 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

• 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.
• 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.