Eggplant cooked in a thick tomato gravy, served with rice.
1. Heat oil in a pan on medium to high flame. Cut the eggplants (brinjal) lengthwise in four pieces.
2. Turn the flame to medium flame and after 1 minute put cut eggplants in oil. Let them cook and meanwhile chop tomatoes finely.
3. Now that the eggplants are cooked well, take them out in a container. In a separate pan heat oil on medium flame. Once oil is heated, Put chopped tomatoes and salt in oil and cook them well until a paste is formed. Split green chillies and put them also in tomato paste.
4. Once paste is formed, pour water in gravy and let 2-3 boils come. Then put fried eggplants in tomato gravy and mix them gently in gravy. Tamatar wangan is ready to serve.