Tamater Wangan (Kashmiri Eggplant and Tomato Curry)
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
- 8 brinjals (eggplants), sliced lengthwise
- 3 tomatoes, sliced
- 2 tbsp oil
- 1 tsp cumin seeds
- 1/4 tsp asafoetida
- 1/4 tsp turmeric powder
- 1 tsp ginger powder
- 1 tsp Kashmiri red chilli powder
- 1/2 cup water
- Salt, to taste
Prep Time: 20 mins
Cook Time: 60 mins
Instructions:
- Wash the brinjals thoroughly and slice them lengthwise. Set them aside to dry.
- Heat 1 tbsp oil in a pan and add the brinjals. Cook them until they turn brown on both sides.
- Slice the tomatoes and keep them aside. In the same pan, add another tablespoon of oil and heat it.
- Once the oil is heated, add cumin seeds and asafoetida. Let them cook for 20 seconds to release their flavors.
- Add the sliced tomatoes and cook until they soften, stirring occasionally.
- Once the tomatoes soften, add ginger powder, Kashmiri red chilli powder, turmeric powder, and salt. Mix well and cook for an additional 5–6 minutes.
- Add the cooked brinjals to the pan and stir gently. Let the brinjals cook with the tomatoes for 2 more minutes.
- Pour in the water, cover the pan, and cook for another 3 minutes. Stir occasionally.
- Turn off the heat and serve hot.
Serving Suggestion: Serve this flavorful Tamater Wangan with Jeera Rice or Phulka and a side of Palak Raita for a complete lunch.
This easy-to-make Kashmiri dish, made without garlic or onion, brings a delicious and aromatic combination of brinjals and tomatoes, perfect for a daily meal. Enjoy the taste of Srinagar right in your own kitchen!
