Name: Chok Wangun (Sour Aubergines)
Total time: 35 min
Yield: 4
Ingredients: 40g/1½ oz tamarind paste; 600ml/1pt hot water; Sunflower oil, for deep-frying; 300g/11oz long, thin aubergines (or 2 large), quartered lengthways, removing the stalks; 4 tsp mustard oil or rapeseed oil; 1 tsp cumin seeds; 2-3 dried bay leaves; 3 whole cloves; ½ tsp asafoetida powder; 2 tsp Kashmiri chilli powder; 2 tsp Greek yoghurt; 1 tsp sugar; 1 tsp salt; 1½ tsp ground fennel; 1 tsp ground ginger; 1 tsp ground cumin; 1 black cardamom pod seeds, crushed; ½ tsp ground cinnamon; Steamed rice, to serve

VMG Recipes