Tsok Wangun or Kashmiri khatte baigan/ sour brinjal/eggplant

I have inherited this recipe from my mother-in law. She is a brilliant cook and more than eager to share her tips and recipes. My husband loves this preparation and we usually have it with rice, you can have it with roti or bread or anything that catches your fancy.

It is simple, oily  and flavourful dish. We love to mash together all the masalas, oily gravy and rice and use our hand/fingers to eat rather than the spoon or fork. I think it enhances the flavour if we eat it in the desi Indian style   

Ingredients:

Small sized brinjals
Mustard oil- Generous quantity
Salt- to taste
Asafoetida powder (hing)- 2 pinches
Ginger powder - 1/2 teaspoon
Fennel powder (Saunf powder) 3/4th to 1 teaspoon
Kashmiri red chilly powder 1/2 teaspoon
Tamarind pulp- to taste

Procedure:

Soak the tamarind in warm water to make a pulp out of it.

Put two slits in the baigan without separating the head, like in the picture.

In a pan, heat Mustard oil and add the asafoetida powder (hing). Then add the baigan and cover the pan with a lid and let them cook till the half done, turning occasionally.

Now add all the powders and cover the pan again. When the baigan are done add the tamarind pulp and cook till the water from the pulp has evaporated.

Your kashmiri baigan is ready.