Tamatar Wangan
February 11, 2013
Eggplant cooked in a thick tomato gravy, served with rice.
Cuisine
Kashmiri
Course
Main Course
Serves
3
Method
Deep-fry
Difficulty
Easy
Cook Time
30 minutes
- Cuisine Kashmiri
- Course Main Course
- Serves 3
- Method Deep-fry
- Difficulty Easy
- Cook Time 30 minutes
Ingredients
small eggplants (brinjal)
13
medium size tomatoes
5
mustard oil(preferable) or cooking oil
4 tablespoon
red chilli powder
3/4 teaspoon
ginger powder
1 1/4 teaspoon
green chillies
2
water
3/4 cup
salt to taste
Instructions
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.
HEY THERE!