Allergens in Choek Wangun: mustard.
Ingredients
Quantities for 4.
- 500g small aubergines, quartered lengthways with the stems left on Eggplantor two large ones cut into thick wedges
- 6 tbsp Mustard Oil
- 2 tbsp thick pulp Tamarindchoek means sour, and this is the sour
- 2 tbsp Kashmiri Chilli
- 1/2 tsp Turmeric
- 1 tbsp Fennel Powder
- 2 tsp Dry Ginger Powder
- 1/4 tsp Asafoetidause compounded-free hing to keep the dish gluten-free
- 1/2 tsp Cumin Seeds
- 1 tsp Jaggeryrounds off the sourness without making it sweetoptional
- 300ml Water
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Soak a walnut-sized lump of tamarind in 100ml hot water for 15 minutes, then squeeze and strain it to get your 2 tbsp of thick pulp.
- Salt the cut aubergine lightly and leave it 10 minutes, then pat dry. It absorbs noticeably less oil that way.
- Leave the stems on the quarters. They hold the pieces together through frying and look right on the plate.
Method
- Heat the mustard oil in a kadhai until it smokes, then drop the flame to medium.
- Fry the aubergine quarters in batches, 4 minutes a side, until the skin is blistered and the flesh is collapsing. Lift out onto paper.Fry in batches with space around each piece. Crowd the pan and they steam grey instead of browning.
- Pour off all but 3 tbsp of the oil, add the cumin seeds and let them crackle for 15 seconds.
- Add the hing, wait 10 seconds for it to foam, then take the pan off the heat.
- Stir in the chilli powder, turmeric, fennel powder and dry ginger off the flame for 20 seconds.This is the step people burn. The pan is hotter than it looks after frying aubergine.
- Return to low heat, add the water, tamarind pulp, jaggery and 1 tsp salt, and simmer 6 minutes until the gravy darkens and thickens slightly.
- Slide the fried aubergine back in and simmer uncovered 6 minutes, spooning gravy over rather than stirring.Stirring at this point mashes the aubergine into the sauce; use a spoon and baste.
- Rest 10 minutes off the heat (it is better warm than hot) and serve with rice.
Storage
Keeps 3 days refrigerated and the sourness settles in nicely. Serve at room temperature or warm through gently in a pan; do not microwave, which turns the aubergine watery.
Nutrition Good estimate
One serving of Choek Wangun (220 g) is about 269 calories, or 123 calories per 100 g.
Low protein: 3 g a serving, 4% of the calories
| Per serving220 g | Per 100 g | |
|---|---|---|
| Calories | 269 kcal | 123 kcal |
| Protein | 2.8 g | 1 g |
| Carbohydrate | 18.2 g | 8 g |
| of which sugars | 8.8 g | 4 g |
| Fibre | 7.1 g | 3 g |
| Fat | 22.5 g | 10 g |
| of which saturated | 2.6 g | 1 g |
| of which unsaturated | 17.9 g | 8 g |
Nearest database match used for asafoetida, jaggery. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · No onion no garlic recipes · Kashmiri recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.