Kashmiri Khatte Baingan or Chokh Vangun is a delicious way to cook eggplants ( baingan ) in a thick tamarind base sauce and hails from the very rich Kashmiri cuisine.
Though due to Islamic influence Kashmiri cuisine is known for its rich Non Veg. Dishes, but it also offers very unique and exotic ways to cook veggies like eggplants, lotus stem, greens and so on. After all, who could have imagined these regular ‘Eggplants’ or ‘Baingan’ turning into such a rich dish that is completely irresistible with Indian breads and rice? Well among so many meaty dishes, these humble ‘Khatte Baingan’ also make a place in the list of vegetarian dishes in Muslim weddings. In many restaurants you can see that this preparation is paired with Biryanis too.
I agree that in our Indian cuisine ‘Eggplant’ is an under rated vegetable and usually not considered exotic. But you know what, when cooked the right way this can be taken to the next level and after when you try out this recipe of ‘Khatte Baingan’, your opinion is going to be changed forever.
Note - In this recipe we have also added ‘Potatoes’, however in authentic recipe this is not done. So you can skip adding potatoes keeping the rest of the recipe same.
For more ‘Eggplant Recipes’ do check out -
Achaari aloo baingan recipe
Pressure cooked aloo baingan sabzi recipe
Baingan bharta recipe
Chinese Schzewan Eggplants Recipe