Cut the brinjals into pieces as shown in the picture.
Heat oil for deep frying and fry the brinjal pieces till they are a bit brown and crunchy.
Once they are fried take them in a dish and sprinkle some salt on it.
Heat mustard oil in a nonstick pan and add the cloves to it.
Don't heat oil much and add Kashmiri red chilli powder, salt to taste and asafoetida mixed in 2 tbsp water.
Add some more water and cook a bit.
Now add fennel seeds powder, ajwain seeds and Kashmiri ver masala. Cook for a while.
Kasmiri ver masala making is as follows: take coriander seeds, caraway seeds (shah jeera), fennel seeds green cardamom and big cardamom. Grind all of these pavs in a mixer to powder. Add red chilli powder and asafoetida to the grounded mixture.
Now add the fried brinjals to the masala mixture.
Now add the tamarind liquid and dry ginger powder to it and cook for about a minute.
Serve chok wangun garnished with coriander leaves and green chillies.
