Chuk Waangun Recipe

Chuk Waangun Recipe
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Chuk Waangun is usually served in weddings and feasts as a side dish. Learn how to make/prepare Chuk Wangun by following this easy recipe.
Chuk Waangun Recipe
Difficulty Average
Rating 9.3 / 10 (3 votes)
Recipe Type Veg.
  • 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
How to make Chuk Waangun:
  • 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.

Reviews and Ratings:
emee posted 03/08/2010
This is the most chatpata dish I've ever taken...yummmmm!!!
sangeeta posted 19/09/2009
I am a kashmiri and I rate this recepie as "authentic kashmiri". Generally we come across pseudo kashmiri receipies which use garlic & onion also.