Saturday, March 19, 2011

'Tamatar Wangun' (Tamatar baingan)

Long brinjals -300 gms
Tomatoes - 300 gms
Red chilli powder - 2tsp (preferably kashmiri mirch)
Fennel (saunf) powder - 2 tsp
Ginger (sund/shonth) powder -1/2 tsp
Black pepper powder - 1/4 tsp
Clove (laung) - 4-5
Black Cardamom - 1-2 (ground)
Gram masala - 1tsp 
Asafoetida (hing)  - 1 pinch
Salt - to taste
Mustard Oil - 3 tbsp
Fresh Coriander

Procedure :
  • Take Brinjals. Wash and slice them lengthwise and set aside. 
  • Now heat oil in a frying pan and deep fry the brinjals till their color turns golden brown. Keep aside the fried brinjals. 
  • You can either use a different frying pan or use the same draining the excess oil from it. With about 1tbsp of hot oil in it, add asafoetida (hing), pepper, cloves , black cardamom and stir. 
  • Add the chopped tomatoes and fry till the oil starts to separate.
  • With the flame on sim add red chili powder along with a tablespoon of water. Keep stirring.
  • Add the rest of the spices (fennel powder, ginger powder and salt) .
  • Now add the fried brinjals and stir carefully not cutting into the brinjal slices. 
  • Add 1 cup of water.
  • Boil for 5-7 minutes. 
  • Add garam masala .Fresh coriander and green chillies. Turn off the heat when the gravy thickens and oil begins to separate.
  • Serve hot.

1 comment:

Extremist said...

So, one fine day while picking up vegetables, I see these good looking Brinjals...and suddenly I am reminded of your apartment in Gandhi nagar, and that crazy red wangun that ur Mum used to make. So I got a bag of those good looking Wangun and tried ur recipe........
All I have to say is: Thank you!! :D