Sochal Vangun (Kashmiri Mallow Leaves and Brinjal)

Step 1: Prepare Brinjal and Mallow Leaves

Wash the mallow leaves thoroughly. Cut the brinjal into medium-sized pieces as shown in the video.

Step 2: Fry Brinjal

Heat 2-3 tablespoons of mustard oil in a pan until it is hot. Add the cut brinjal pieces and fry them until they turn golden brown. Once fried, remove the brinjal from the pan and set aside.

Step 3: Prepare Oil for Mallow Leaves

If needed, add a little more mustard oil to the same pan. Heat the oil until it smokes and its raw smell disappears. Then, slightly cool down the oil before proceeding.

Step 4: Cook Mallow Leaves

Add the washed mallow leaves to the slightly cooled oil. Sprinkle salt to taste over the leaves. Stir well to combine. Cover the pan with a lid and cook for approximately 2-3 minutes until the leaves wilt and release their moisture.

Step 5: Add Spices

Uncover the pan and stir the wilted mallow leaves. Add 2 teaspoons of Kashmiri red chilli powder and a pinch of asafoetida. Mix all the spices thoroughly with the mallow leaves.

Step 6: Combine with Fried Brinjal

Add the previously fried brinjal pieces back into the pan with the mallow leaves and spices. Stir gently to ensure the brinjal is well coated and mixed with the greens.

Step 7: Simmer and Dry

Cover the pan again and let it simmer for another 2-3 minutes to allow the flavors to meld. Uncover, add 3-4 dry red chillies, and continue to cook, stirring occasionally, until all the water has completely dried out and the oil begins to separate from the mixture.

Step 8: Serve

Once the water has dried completely and the dish is well cooked, transfer the Sochal Vangun to a serving bowl. Serve hot with rice or bread.

• When heating mustard oil, ensure it smokes and its raw smell disappears before adding other ingredients for best flavor.

• Slightly cool down the oil before adding mallow leaves to prevent splattering and ensure even cooking.