Tamter Wangun Recipe (Recipe Shape)
Delve into the delightful flavors of Indian cuisine with this cherished Tamter Wangun recipe, showcasing the unique taste of brinjals (eggplants) beautifully melded with spices and tomatoes. This dish, perfect for a comforting lunch or dinner, will surely enchant your palate and can also serve as a nourishing option for kids’ lunch boxes. Serve it alongside Jeera Rice and Aloo Naan for a truly fulfilling meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 8 |
| Tomatoes | 3 |
| Sunflower Oil | 2 tablespoons |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Dry Ginger Powder | 1 teaspoon |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Water | 1/2 cup |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | 150 kcal |
| Protein | 3 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 5 g |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Sodium | 200 mg |
Preparation Instructions
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Preparation of Brinjals:
Begin by thoroughly washing the brinjals (eggplants) and cutting them lengthwise into halves or quarters, depending on your preference. Allow the brinjal pieces to air dry on a clean kitchen towel or a colander; this step is crucial as it ensures that excess moisture is absorbed, allowing for a better texture when fried. -
-
Frying the Brinjals:
In a non-stick Kadai (wok), heat 2 tablespoons of sunflower oil over medium heat. Once the oil is hot, carefully add the brinjal pieces to the pan. Fry them gently, turning occasionally until they develop a slight golden brown hue. This process should take about 5-7 minutes. -
Preparing the Tomato Mixture:
While the brinjals are frying, chop the tomatoes and set them aside. In the same pan, after removing the fried brinjals, add another drizzle of oil if necessary. Heat the oil until hot, then introduce 1 teaspoon of cumin seeds. Cook them until they turn a deep brown, releasing their nutty aroma. Follow this by adding 1/4 teaspoon of asafoetida (hing), stirring quickly to avoid burning. -
Cooking the Tomatoes:
Now, add the chopped tomatoes to the pan and cook them until they soften and turn mushy, stirring occasionally. This step should take about 5-6 minutes. Once softened, incorporate 1 teaspoon of dry ginger powder, 1 teaspoon of Kashmiri red chilli powder, 1/4 teaspoon of turmeric powder, and salt to taste. Mix thoroughly to combine the spices with the tomato mixture. -
Simmering the Mixture:
Lower the heat and let the spicy tomato mixture simmer. Cook until you notice the oil separating from the mixture, indicating that the flavors have melded beautifully. This should take another 5-7 minutes. -
Combining Eggplants and Gravy:
Once the tomato base is ready, gently add the previously fried eggplants back into the pan. Toss them carefully in the gravy, ensuring that the eggplants are well-coated with the spicy mixture. Taste and adjust the salt if necessary. -
Final Cooking:
Allow the combined dish to cook for an additional 3 minutes with the lid off, letting the flavors integrate further. -
Serving Suggestions:
After switching off the flame, serve the Tamter Wangun hot. This delightful dish can be enjoyed at dinner or packed in kids’ lunch boxes for a nutritious meal. Pair it with Jeera Rice and Aloo Naan for an authentic experience that balances flavors and textures perfectly.
Conclusion
The Tamter Wangun is not just a meal; it’s a celebration of flavors that transport you to the heart of Indian kitchens. With its rich spices and comforting textures, this dish will become a staple in your culinary repertoire. Enjoy every bite of this delicious journey!
