| • | 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 take aside the pulp by straining.
|
| • | Heat oil in a 'Kadahi' on normal burn and deep fry the Brinjal slices.
|
| • | Fry the pieces uniformly until golden brownish colour.
|
| • | Remove the pieces from ‘Kadahi’.
|
| • | Reduce the burn and add cloves, cumin seed and asafoetida.
|
| • | Stir and add reddish chilli powder and turmeric. Pour a tablespoon of water.
|
| • | Simmer until oil changes coloured and begins 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 pieces frequently. Add garam spices when the gravy turns thick. Mix well.
|
| • | Chuk Wangun is ready to serve.
|
