Tamter Wangun Recipe
Tamter Wangun is an authentic Kashmiri Pundit recipe with no garlic and in some case prepared with or without onions. This is a simple yet flavorful dish prepared by cooking fried eggplants in a tomato base gravy and with spices. It is a tasty vegetarian dish from Srinagar.
Here are few tomato recipes, try them at your home.
- 8 Brinjal (Baingan / Eggplant)
- 3 Tomatoes
- 2 tablespoon Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Asafoetida (hing)
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Dry ginger powder
- 1 teaspoon Kashmiri Red Chilli Powder
- 1/2 cup Water
How to make Tamter Wangun Recipe
To begin with the Tamter Wangun Recipe first, was the wash brinjals/eggplants and cut them lengthwise. Allow the brinjal pieces to air dry so that moisture is completely absorbed.
Now heat a non-stick Kadai and add some oil in it, add the brinjal pieces add fry them until they turn slightly brown.
Chop the tomatoes and keep them aside, heat some oil in the same pan and let it heat.
Once the oil is hot, add cumin seeds and cook them until they turn brownish, add asafetida to cumin seeds.
Now, add the chopped tomatoes and cook them until they become soft and turn mushy.
Add dry ginger powder, chili powder, turmeric powder and salt to the tomato mixture and combine them well.
Simmer the flame and cook the spicy tomato mixture until oil oozes out from the gravy.
To the cooked tomato base, add fried eggplants and toss them well with the gravy so the fried eggplants are coated with spicy mixture on all sides
Gently sprinkle the required amount of salt on the gravy.
Cook the eggplant in tomato base for about 3 minutes with the lid opened.