Tamter Wangun (Spicy Eggplant and Tomato Curry)
A warm, comforting, and flavorful Indian dish, Tamter Wangun is a delightful combination of soft, roasted eggplant and a rich, spiced tomato gravy. This dish brings out the best of traditional Indian flavors, perfect for lunch when paired with cumin rice or roti. The simple yet aromatic blend of spices makes this recipe both nutritious and delicious.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplants (Brinjal) | 8, cut into pieces |
| Tomatoes | 3, chopped |
| Oil (vegetable or mustard) | 2 tablespoons |
| Cumin seeds | 1 teaspoon |
| Asafoetida (hing) | 1/4 teaspoon |
| Turmeric powder | 1/4 teaspoon |
| Ginger powder | 1 teaspoon |
| Kashmiri red chili powder | 1 teaspoon |
| Water | 1/2 cup |
| Salt | to taste |
Instructions
-
Prepare the Eggplant
Wash and cut the eggplants into medium-sized pieces. Place them aside on a plate to dry out a bit.
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-
Roast the Eggplant
Heat oil in a pan or kadhai. Once the oil is hot, add the cut eggplant pieces to the pan. Fry them on medium heat, turning occasionally, until the eggplant is golden brown and cooked through. Remove them from the pan and set them aside. -
Cook the Tomatoes
In the same pan, add a little more oil and heat it again. Once hot, add the cumin seeds and asafoetida (hing). Let them sizzle for about 20 seconds to release their flavors. Now, add the chopped tomatoes and cook them until they turn soft and mushy. -
Add Spices
Once the tomatoes are cooked, add ginger powder, Kashmiri red chili powder, turmeric powder, and salt. Mix the spices well and cook the mixture for 5-6 minutes, allowing the oil to separate from the tomato mixture. -
Combine Eggplant and Tomato Gravy
Add the roasted eggplant pieces to the cooked tomato gravy. Stir well to coat the eggplant in the spices. Pour in about 1/2 cup of water and let everything cook together for another 2 minutes. Taste and adjust salt if needed. -
Simmer
Cover the pan with a lid and let the curry simmer on low heat for another 3 minutes to allow the flavors to meld together. -
Serve
Turn off the heat and your Tamter Wangun is ready to serve. Pair it with warm Jeera Rice (Cumin Rice) or Phulka (Indian flatbreads), and enjoy it with a side of fresh Palak Raita (Spinach Yogurt).
Nutrition Information (Approximate per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 18g |
| Protein | 2g |
| Fat | 6g |
| Fiber | 5g |
| Sodium | 250mg |
| Vitamin A | 15% of Daily Value |
| Vitamin C | 25% of Daily Value |
| Iron | 10% of Daily Value |
Cooking Time
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Servings: 4
Cuisine Type
- Cuisine: Indian
- Course: Lunch
- Diet: Vegetarian
Tips for Perfection
- Choosing the Eggplant: Make sure to select medium to large-sized, firm eggplants. The eggplant should be shiny and without any blemishes.
- Adjusting Spice Levels: If you prefer a spicier version, feel free to increase the quantity of Kashmiri red chili powder or add green chilies.
- Roasting the Eggplant: You can also roast the eggplant in the oven or on an open flame for a smokier flavor.
- Storage: This dish keeps well in the refrigerator for 2-3 days. Reheat gently before serving.
Enjoy the rich, spiced flavors of Tamter Wangun with your loved ones, and let the aromatic blend of spices bring warmth and joy to your table!
