Delicious Tsok Wangun Recipe: A Flavourful Kashmiri Eggplant Dish | Authentic Vegetarian Kashmiri Cuisine

Indulge your taste buds in the rich flavors of Kashmir with this delectable Tsok Wangun recipe. A true vegetarian delight, this dish features succulent eggplants infused with aromatic spices, creating a symphony of tastes that will transport you to the heart of Kashmir. Perfect for a hearty meal, Tsok Wangun is a must-try for every vegetarian food enthusiast!

Course	Cuisine	Servings	Preparation Time	Cooking Time	Calories
Main Course	Kashmiri, Indian	4	15 minutes	30 minutes	250 kcal

Ingredients:

• 4 large eggplants, sliced lengthwise
• 1 cup yogurt
• 2 tablespoons mustard oil
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 teaspoon ginger-garlic paste
• 1 teaspoon Kashmiri red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• Salt to taste
• Fresh coriander leaves for garnish

Method:

1. In a bowl, whisk the yogurt and set it aside.
2. Heat mustard oil in a pan. Add cumin seeds and fennel seeds; let them splutter.
3. Stir in ginger-garlic paste and sauté until the raw aroma disappears.
4. Add Kashmiri red chili powder, turmeric powder, ground cinnamon, and ground cardamom. Mix well.
5. Gently add sliced eggplants to the pan, ensuring they are well coated with the spice mixture.
6. Cook the eggplants until they are golden brown and tender, turning occasionally.
7. Pour the whisked yogurt over the eggplants. Stir gently to combine.
8. Cover and simmer on low heat for 10-15 minutes, allowing the flavors to meld.
9. Season with salt according to your taste.
10. Garnish with fresh coriander leaves before serving.

Serve this Tsok Wangun hot with steamed rice or Indian bread of your choice. Enjoy the authentic taste of Kashmiri cuisine in the comfort of your home!

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