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Chok wangun (sour aubergines)
Serves 4 Starters and mains
Ingredients
- 3tbsp tamarind paste
- sunflower oil, for deep-frying
- 2 large, long, thin aubergines, quartered lengthways and stalks removed
- 4tsp mustard oil or rapeseed oil
- 1tsp cumin seeds
- 2–3 dried bay leaves
- 3 whole cloves
- 1/2tsp asafoetida powder
- 2tsp Kashmiri chilli powder
- 2tsp Greek yoghurt
- 1tsp sugar
- 1tsp salt
- 11/2tsp ground fennel
- 1tsp ground ginger
- 1tsp ground cumin
- 1 black cardamom pod, seeds crushed
- 1/2tsp ground cinnamon
- steamed rice, to serve
Method
In a small bowl, dissolve the tamarind paste in 600ml hot water and set aside.
Pour oil into a deep, heavy-based pan to a depth of 8cm. Set over a medium heat and heat to 180C on a cook’s thermometer. Alternatively, drop in a tiny piece of bread: if it sizzles and browns in 15 seconds, the oil is hot enough.
Carefully lower the aubergine quarters into the oil and deep-fry for around 3 minutes, in batches if necessary until golden brown. Remove with a slotted spoon and set aside to drain on a plate lined with kitchen paper.
Heat the mustard or rapeseed oil in a frying pan over a high heat. When hot, reduce the temperature to low and add the cumin seeds, bay leaves, cloves and asafoetida. Fry for 1 minute, then add the chilli powder and yoghurt, whisking to ensure the yoghurt doesn’t curdle, and cook for another 2–3 minutes.
Stir through the sugar, salt, ground fennel and ginger, then add the tamarind water. Increase the heat and bring to the boil. Add the fried aubergines and boil for 2–3 minutes, then reduce the heat to medium and cook for a further 6–7 minutes.
Finally, stir through the cumin, cardamom seeds and cinnamon before serving with rice.
This recipe featured in the May 2022 issue of Food and Travel. To subscribe today, click here.
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