Sunday, August 4, 2013

Tamatar Wangun

Kashmiri Pandit cuisine


Tamatar Wangun


Eggplant in tomato sauce



1/2 kg Eggplants

1 cup tomato puree

1 table spoon Kashmiri mirch (red chilly powder).

1 table spoon zeera (cumin)

Salt to taste.

1 tsp ginger powder

1 tsp garam masala

Mustard oil.




Wash eggplants

Cut them into lenghtwise pieces .

Heat oil in a frying pan and deep fry the pieces of eggplants in batches and take them out of the pan in a separate bowl.

After frying the eggplant drain out the excess oil from the pan and put it on low flame.

Put zeera in oil and add red chilli powder and few drops water n stir it continoulsy to avoid the burning of mirch powder.

Now add tomato puree and salt in it and fry till the puree is simmered. Add ginger pwdr.

Add fried eggplants in puree along with 1 cup of water evenly and cook for 10 mins. Add garam masala n simmer for 2 mins more. Serve with rice.

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