Egg plant / Brinjal / chuuk Wangun

Tschuk Waangun/Sour eggplant/Brinjal:

Serving size: 3-4 people

Ingredients:

• 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,
• Beated curd ( optional )

Method:

• 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. Or you can add beated curd instead of water which gives it more tangy taste and you can eliminate using tamarind pulp.
• 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.
  

Fish Curry

Kashir Gaadh/Kashmiri Fish:

Serving size: 3-4 people

Ingredients :

• 1lb/ ½ kg fish/gaadh,
• 11/2 tsp. red chili powder/merchwangan,
• 1tsp turmeric powder/lider / haldi,
• ½ tsp shonth/ginger powder,
• ½ tsp badiyan/ fennel powder,
• pinch of heeng/asafetida,
• 2 laung/clove/roung,
• Kashmiri var /kashmiri masala (optional);
• oil for cooking and frying,
• salt to taste.

Method :

• Wash and clean the fish, make sure to remove scales completely on the skin of fish. You can remove the scales by scraping fish with knife or peeler.
• cut nice round pieces of fish.
• Heat oil in a pan and deep fry 2 -3 pieces of fish at a time till golden brown.
• . Repeat the same procedure till all frying is done.
• Take 3 tbsp. of left over oil from frying in a pan.
• Add chili powder, heeng and little water. Sauté chili at low heat.
• Add two cups of water and all other ingredients to chili mixture in a pan.
• Add fried fish to spicy chili mixture.
• Cover the pan and allow it to boil for 15 minutes.
• Simmer for 30 minutes with occasional checking the water consistency.
• You may add more water if needed. Do not stir as fish can break. Fish breaks easily when hot.
• Fish is ready when you see thick gravy with little water.
• Sprinkle var masala if available and cover for 5 minutes.
• Let the fish cool and then serve carefully taking each piece with spoon shaped ladle.
• Serve with white rice .

Kashmiri fish is believed to taste better next day after cooking.

You can cook more quantity and store in fridge.