Wangun Chuk Waangun is usually served in weddings and feasts as a side dish
1/2 kg Brinjals
100 gm Tamarind
2 tsp Sugar
1 Cup mustard oil
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
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
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.
Chuk Wangun is ready to serve.