Chokh Vangun or Tchok Wangan

Firstly cut the brinjals lengthwise and wash them. Heat a tbsp of mustard oil in pan and fry the brinjals golden from both sides and keep aside.

Add another tbsp of mustard oil in the same pan, bring it to a smoking level, add cinnamon stick, green cardamom and cumin seeds, let it splutter, then add chopped onion and fry.

Make a paste of the asafoetida, turmeric powder, coriander powder, kashmiri red chilli powder using little water and add it to the pan and cook until the oil separates,then add dry ginger powder, tamarind extract and mix well.

Let this mixture cook until the raw smell of the tamarind goes away.

Now, add the fried brinjals sliced tomatoes, season with salt and mix well.

Simmer this mixture until the tomatoes turns mushy and brinjals are cooked well. Add in the fennel powder and mix well.

Simmer for another 5 minutes. Switch off the heat and garnish with coriander leaves.