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Cooking Time

Preparation Time :10 Min

Cook Time : 20 Min

Total Time : 30 Min


Serves : 4
  • 1cup mustard oil 400 gm vangan (brinjal) 1 tsp cumin seeds 5 clove ¼ tsp asafoetida 1tbsp red chilli powder ½ Turmeric powder 50 gm Tamarind paste 1 tsp aniseed powder 1&¼ tsp ginger powder 1 tsp sugar ½ tsp garam masala ½ white pepper powder 1 dry kashmiri lal mirch Coriander Salt to taste Water


  • Cut the brinjals lengthways Heat the oil in a pan. Add vangan (brinjal)  with medium heat and deep fry till colour changes.. Set aside Heat the oil in a pan. Add cumin seeds, , asafoetida, cloves and saut for minute Now reduced the heat and add chilli powder & Turmeric powder  with 1 tbsp water and stir Few minutes later spice leave the oil Add tamarind paste with ginger powder, aniseed powder, sugar and ½ cup Water  with medium heat.. Stir occasionally.. After a minute add fryed brinjal with salt and stir occasionally.and cover& cook for 10 min. The shoek vangan almost done Then add garam masala, white pepper powder and cook for 5 min.. Garnish with coriander leaf... Serve cool with rice