CHUK WAANGUN RECIPE

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. Ingredients: • 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.