Tamatar Wangun with Kashmiri Girda

Instructions

1. 1

   Prepare the Eggplants (15 minutes)

   • Wash the eggplants thoroughly. Trim the very end of the stems but keep the crowns intact.
   • Make two deep slits lengthwise in each eggplant from the bottom towards the stem, forming a cross but keeping the base connected.
   • In a large bowl, dissolve 1 tsp of salt in 4 cups of water. Submerge the slit eggplants in this water for 15 minutes. This prevents browning and helps them cook evenly.
2. 2

   Fry the Eggplants (8-10 minutes)

   • Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat. Wait until it becomes aromatic and you see faint smoke; this mellows its pungent flavor.
   • Drain the eggplants from the saltwater and pat them completely dry with a kitchen towel. This is a crucial step to prevent oil from splattering.
   • Carefully place the eggplants in the hot oil. Fry in batches to avoid overcrowding, turning them gently until all sides are golden brown and the flesh is tender. This should take about 6-8 minutes per batch.
   • Once fried, remove them with a slotted spoon and set aside on a plate lined with paper towels to absorb excess oil.
3. 3

   Prepare the Tomato Gravy (8-10 minutes)

   • Retain about 3 tablespoons of oil in the pan and discard the rest. Reduce the heat to medium-low.
   • Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
   • Add the hing and stir for a few seconds.
   • Carefully pour in the tomato puree. Add the Kashmiri red chili powder, fennel powder, dry ginger powder, turmeric powder, and 1.25 tsp of salt.
   • Stir everything together and cook the masala, stirring occasionally. Continue cooking for 8-10 minutes until the mixture thickens, darkens in color, and you see oil separating from the sides of the masala.
4. 4

   Simmer the Curry (10-12 minutes)

   • Pour 1 cup of water into the pan with the cooked masala. Stir well and bring the gravy to a gentle boil.
   • Gently place the fried eggplants into the simmering gravy. Spoon some of the gravy over them.
   • Cover the pan with a lid, reduce the heat to low, and let it simmer for 10-12 minutes. This allows the eggplants to absorb the rich flavors of the gravy.
   • Avoid stirring too much to prevent the delicate eggplants from breaking apart.
5. 5

   Rest and Serve (5 minutes)

   • Turn off the heat. Let the Tamatar Wangun rest, covered, for at least 5 minutes before serving. This helps the flavors to meld beautifully.
   • Serve hot, traditionally with a side of steamed white rice.