To begin making the Chokh Vangun Recipe, wash, slit the baby eggplants into 4 from the bottom keeping the stack intact. Keep it immersed in a bowl of water until further use.

Heat a tablespoon of mustard oil, let it smoke, drain the eggplants from water, pat it dry using a kitchen towel and add it to the pan.

Fry until they a partly turned golden on the outside. Remove them in a plate and keep aside.

Add another tablespoon of mustard oil in the same pan, bring it to a smoking level, add in the sliced onions and fry until they are turned nice golden and brown.

Once cool, grind them into a smooth paste using a mixer grinder and keep aside.

Heat the remaining tablespoon of mustard oil in a pan, let it smoke, add in the cinnamon stick, green cardamom and cumin seeds.

Make a paste of the asafoetida, turmeric powder, coriander powder, kashmiri red chilli powder using little water and add it to the pan and cook until the oil separates.

Add in the ground onion paste, dry ginger powder, tamarind extract and mix well.

Let this mixture cook until the raw smell of the tamarind goes away. 

Now, add in the fried baby eggplants, sliced tomatoes, season with salt and mix well.

Simmer this mixture until the tomatoes turns mushy and egg plants are cooked well. Add in the fennel powder and mix well.

Simmer for another 5 minutes. Switch off the heat and garnish with coriander leaves.

Serve the Chokh Vangun Recipe along with Lahsuni Dal, Phulkas and Kachumber Salad for a delightful weeknight dinner.