Tschuk Waangun/Sour eggplant/Brinjal:

Serving size: 3-4 people


  • 3 long cylindrical wangun /brinjal/eggplant,
  • heeng/asafetida,
  • soaked tamarind pulp/tamber or lemon juice,
  • salt to taste,
  • 1 tsp chili powder/marchwangan,
  • 1tsp shonth /ginger powder,
  • zeera /cumin seed/zeur,
  • ½ cup of water,
  • Oil,


  • Cut eggplant/ baingan/ waangun into long pieces.
  • Deep fry wangun pieces till golden brown and put aside.
  • Take 2 tbsp. of oil in a karaahi /pan.
  • Add chili powder and heeng to oil and sauté at low flame.
  • Add little water and let it boil.
  • Add shonth, zeera, and tamarind pulp or lemon juice to masala/chili mixture in pan.
  • Add ½ cup of water.
  • Let the whole mixture boil.
  • Add fried waangun to masala and boil for 2- minutes.
  • Stir carefully, do not cover pan.
  • Turn off the stove and tschuk Waangun is ready.