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A classic Kashmiri delight where tender fried eggplants are simmered in a tangy, aromatic tomato gravy. Spiced with fennel and ginger, this dish is a beautiful representation of simple yet profound Kashmiri flavors.
Prepare the Eggplants (15 minutes)
Fry the Eggplants (8-10 minutes)
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A classic Kashmiri delight where tender fried eggplants are simmered in a tangy, aromatic tomato gravy. Spiced with fennel and ginger, this dish is a beautiful representation of simple yet profound Kashmiri flavors.
This kashmiri recipe takes 45 minutes to prepare and yields 4 servings. At 143.12 calories per serving with 3.61g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Tomato Gravy (8-10 minutes)
Simmer the Curry (10-12 minutes)
Rest and Serve (5 minutes)
For extra heat, add one or two slit green chilies to the oil along with the cumin seeds.
After the tomato masala is cooked and oil separates, turn the heat to low and stir in 2 tablespoons of well-whisked plain yogurt (curd). Cook for another 2-3 minutes before adding water.
Peel and chop one large potato into cubes. Fry them until golden brown after frying the eggplants and add them to the gravy at the same time.
Tomatoes are an excellent source of lycopene, while eggplants contain nasunin. Both are powerful antioxidants that help protect your body's cells from damage caused by free radicals.
The traditional Kashmiri spices used, such as fennel powder (saunf), dry ginger powder (sonth), and asafoetida (hing), are well-known for their digestive properties, helping to reduce gas and bloating.
Eggplants provide fiber and potassium, which are beneficial for blood pressure management. When used in moderation, mustard oil, rich in healthy monounsaturated and polyunsaturated fats, can also contribute to cardiovascular health.
One serving of Tamatar Wangun contains approximately 190-220 calories, depending on the amount of oil absorbed during frying. The majority of the calories come from the mustard oil.
Yes, it can be part of a healthy diet. It's rich in fiber from eggplants and antioxidants from tomatoes. The spices offer digestive benefits. However, it is traditionally made by frying, which increases the calorie and fat content. For a healthier version, consider baking or air-frying the eggplants.
Absolutely. To reduce the oil, you can brush the slit eggplants with a little oil and bake them at 200°C (400°F) for 20-25 minutes or until tender and golden. You can also use an air fryer.
This dish pairs beautifully with plain steamed rice, which soaks up the delicious gravy. It also goes well with Kashmiri flatbreads or simple roti.
You can store leftover Tamatar Wangun in an airtight container in the refrigerator for up to 3 days. The flavors often become deeper and more pronounced the next day. Reheat gently on the stovetop or in the microwave.