Tamatar Wangun (Kashmiri Eggplant in Tomatoes)

Trying to stay warm on this stormy winder day in the North East. At least the fridge was stocked for a day or two…who am I kidding?, we could survive for the month between the fridge and the pantry staples 🙂

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My recipe creations of Kashmiri dishes continues. If you have been following my blog you know how much I love eggplant – every kind that can be possibly available. I had 4 long beautiful Japanese eggplants on hand and some great ripe organic tomatoes.

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In authentic Kashmiri dishes with eggplants and turnips they are fried before cooking in sauce. Did you know that eggplant are dried in Kashmir to be used in different dishes in the very cold winter. I have pan fried these in coconut oil for a healthier version. You can strain the oil out on a paper towel.

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Tomatoes are also cooked down to a paste to bring out the sweetness. Then the additions of fennel and dry ginger bring out the beautiful fragrant flavors.

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Best eaten with short grain rice…this dish will warm your soul.

 

Tamatar Wangun

  • Servings: 6
  • Difficulty: moderate
  • Print

Ingredients:

4 long eggplants halved and cut in 1 inch strips

4 tomatoes chopped – or you can use canned tomatoes

1 tsp red chili powder

1 tsp cumin

4 cloves

1 inch cinnamon

1 tsp fennel powder

1 tsp ginger powder

1 tsp turmeric

2 tbsp mustard oil

Salt to taste

Coconut oil for frying

 

 

Putting it together;

  1. Salt the cut eggplant and let it drain for an hour – you can skip this step if you want
  2. Squeeze out the water and fry them in batches until golden. Set aside on a paper towel.
  3. In a heavy bottomed saucepan, add oil cloves and cumin seeds
  4. Once the splutter and the chopped tomatoes and allow them to break down.
  5. Add the rest of the spices and cook until the water starts to dry out and oil come to the surface. About 20 mins
  6. Add some water to bring back the sauce consistency.
  7. Add the fried eggplant and let it simmer for 10 mins.
  8. The sauce should be nice and thick
  9. Garnish with cilantro and serve with rice.

 

Stay warm everyone!

Warming up Fiesta Friday with my link. Thanks Angie,  Sonal @ simplyvegetarian777 and Petra @ Food Eat Love

22 thoughts on “Tamatar Wangun (Kashmiri Eggplant in Tomatoes)”

  1. That is a lot of snow! We haven;t even had a single snow flake here this year!
    I am glad you are well stocked up! This is a great eggplant dish! I love the look of them but sometimes I try recipes that just doesn’t work. This looks absolutely delicious! Happy Fiesta Friday! 🙂

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    1. Hi Petra…I could wish you snow but maybe not:) We have finally dug ourselves out…no school and we are working from home the next couple of days. Hopefully that means time to try new recipes 🙂 Glad you liked the dish and hope you try it!

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  2. This makes my mouth water! It’s amazing when you think how much averse to eggplants I used to be. My husband loves them, though, and all these years I’ve been cooking them for him, I’ve finally become a fan! And I’m saving this recipe. Sounds so delicious!

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  3. Wow, you sure were walloped with snow this weekend too eh? We suffered here too. But what is a blizzard when you have brought a beautiful eggplant dish. It looks amazing, the spices add some wonderful depth to the flavors I’m sure. I’ve just added you, and hope to see more of your lovely dishes.

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