| • | 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. |
