Kashmiri Tamarind Eggplant – Instant Pot Kashmiri Baingan

This appetizing Kashmiri Tamarind Eggplant – Instant Pot Kashmiri Baingan is so easy to make with tender and juicy strips of eggplant cooked in a flavorful spicy tamarind sauce. 

In Kashmiri, this dish is known as Tschok Wangun. Tschok means tangy and Wangun means eggplant. This is a vegetarian delicacy and is always served in Kashmiri weddings. It is a very rich dish with fried eggplants cooked in a tangy gravy.

What kind of eggplants do I need for this recipe and how do we chop them?

Chinese eggplants, they are long and slender than most varieties, and dark lavender in color. Choose firm eggplants that are free from soft spots. Rinse the eggplants well by running them under cold water and wipe them dry with a paper towel.

Traditionally this dish is prepared by deep-frying eggplant strips. However, I have attempted making this recipe by two methods, deep frying and air frying eggplants. You can choose whichever option your prefer.

Cut eggplants into half horizontally.

Next cut each horizontal half into two vertical strips.

Further cut each strip into 2 more strips.

So basically 1 eggplant will yield 8 thin strips, and half an eggplant will yield 4. So in total for 3 eggplants I had 24 long strips. Set them aside.

How do I make Kashmiri Tamarind Eggplant – Instant Pot Kashmiri Baingan?

When you’re ready to start deep frying, heat 1.5 cups of oil in a wok at high flame. You want to make sure the oil stays around the same temperature throughout the cooking process, so once the oil is hot adjust the heat to make sure the eggplants don’t burn.

Once the oil is hot, fry the eggplants in small batches until they brown evenly. The color should be dark brown. Drain the eggplants on a paper towel and set aside.

If you choose to air fry them, rub the air fryer basket with a tablespoon of oil. Preheat the air fryer at 350°F for 5 minutes. When the air fryer is preheated, place the eggplants in a single layer. Furthermore, gently brush the egg plants with oil. Finally, set the time and temperature (400°F for 10 minutes). Check at the 5-minute mark, brush the eggplants with oil and turn it and air fry again to complete the 10 minutes. Every air fryer is different. If they aren’t browned then increase by increments of 2 minutes. Make sure they don’t burn.

Prep:

In a bowl, soak ½ cup seedless tamarind in ¾ cup boiling water for about 10 minutes. 

Next mix it together to form a thick pulp.

And strain the liquid and pulp through a fine sieve. Throw away the pulp and fiber and use the liquid.

Cook:

First, select sauté on the Instant Pot and adjust to normal. Second, add 5 tablespoons oil to the pot. Thirdly, add asafoetida, whole dried red chili peppers, a serrano pepper, whole black cardamom pods, cloves, green cardamom pods, and a cinnamon stick. Stir and sauté for a minute.

Then add in Kashmiri chili powder and stir for 30 seconds. Then immediately add in 3/4 cup water to prevent the red chili powder from burning. Mix and stir well.

Further, add in ground ginger, ground fennel, ground cumin, salt and the sieved tamarind water. Next add in the fried eggplant. Add in 4 small whole intact serrano peppers. Mix well.

Finally, close the lid and select manual/high pressure for 0 minutes. When cooking is complete, use quick pressure release to depressurize. 

Then, transfer the cooked dish in a serving bowl and serve over steamed rice.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Moreover, try some of our other Kashmiri recipes:

Instant Pot Kohlrabi Curry / Instant Pot Kashmiri Monji Haak / Kashmiri Style Knol Khol Curry 

Kashmiri Lotus Stem Curry – Instant Pot Kashmiri Nadru

Butternut Squash Curry – Instant Pot Indian Squash

Mushroom Paneer Bell Pepper – Instant Pot Mushroom Paneer Curry