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Recipe Tamatar Wangun



Kashmiri Recipe Tamätar Wängun/ Tomato Eggplant by Chandramukhi Ganju

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Tamätar Wängun/ Tomato Eggplant Serving size: 3 to 4 people Ingredients: 2 long cylindrical wangun/ baingan/ brinjal/eggplant available at Indian and Oriental stores outside India Pinch of heeng/ asafetida or few drops of liquid heeng Two tomatoes or 2 tsp. tomato puree 1 tsp. mertschwangan/ red chili powder 1/4 tsp. lider/ haldi/ turmeric 1 tsp. Shonth/ Ginger powder ½ tsp. Zeur/zeera/ Cumin seed ½ cup of water Salt to taste Vegetable cooking oil for frying and cooking
Method: Wash and wipe with paper towel wangan/brinjal Cut brinjal/ baingan/ wangun into 1 ½” long pieces. Heat oil in a kadia/frying pan. Add wangun and fry till golden brown and put aside.** Heat 1 tbsp. of oil in a separate kadai/ frying pan. Add mertschwangan and heeng to oil and sauté at low heat. Add little water and shonth, lider, zeera, chopped fresh tomato or tomato puree. Add water. Let the whole mixture boil. Add fried wangun to masala and cook for 3 minutes. Stir carefully and do not cover the pan. Remove from the burner. Tamaater Wangun is ready. Alternative to deep frying: To avoid deep-frying, broil baingan/ wangun pieces in an oven. Grease the baking tray with oil and place baingan/ wangun back to back with a brush or spray of oil and broil both sides till brown or for 10 minutes. Cook in masala same way as above. Longer cooking time and more water may be needed to cook. Tip:** To avoid absorbption of too much oil or oil splattering while frying, wangun pieces should be air dehydrated in open air or under sun for a few hours before frying.
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