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Use Ingredients

1. 3 long cylindrical wangun /brinjal/eggplant,
2. heeng/asafetida,
3. soaked tamarind pulp/tamber or lemon juice,
4. salt to taste,
5. 1 tsp chili powder/marchwangan,
6. 1tsp shonth /ginger powder,
7. zeera /cumin seed/zeur,
8. ½ cup of water,
9. Oil,

Method of Cooking

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

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