Tsok Vangun (Tangy aubergines)

Tsok Vangun (Tangy aubergines)

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Servings: 6
Calories: 407


  • 1.1 lb Aubergines baingan, small
  • 7 floz Vegetable oil for frying
  • 1 1/2 floz Vegetable oil
  • 1 tsp Red chilli powder
  • 8 floz Water
  • 1 tsp Ginger powder sonth
  • 2 tsp Aniseed saunf powder
  • a pinch Asafoetida hing
  • Salt to taste
  • 4 tsp Tamarind imli paste
  • 2 Green chillies slit


  • Snip the tips and tails of the aubergine and quarter them lengthwise. Soak in water until they are to be used, to prevent them from turning brown.
  • Heat the oil (for frying) in a broad pan. Fry the aubergines to a golden brown. Remove with a slotted spoon and keep aside.
  • Heat 3 tbsp oil in a pan. Stir in red chilli powder, mixed with 4 tsp water. Add water, fried aubergine, ginger powder, aniseed powder, asafoetida, and salt. Cook for 5 minutes on high heat.
  • Mix in the tamarind paste, add green chillies and cook till the gravy thickens and the oil separates. Serve hot.
Calories: 407 kcal
Carbohydrates: 9 g
Protein: 1 g
Fat: 42g
Saturated Fat: 6 g
Trans Fat: 1 g
Sodium: 60 mg
Potassium: 232 mg
Fiber: 3 g
Sugar: 5 g
Vitamin A: 121 IU
Vitamin C: 4 mg
Calcium: 17 mg
Iron: 1 mg
Dishes Curries
Cuisine Indian
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