Tamatari Wangun
A classic Kashmiri Pandit delicacy, Tamatari Wangun features tender fried eggplant simmered in a fragrant and tangy tomato gravy. Its unique, aromatic flavor comes from a signature blend of fennel and dry ginger powder. This comforting curry is traditionally served with steamed rice.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Eggplants
- b.Wash the eggplants thoroughly. Slit them lengthwise into quarters, but keep the stems intact so they hold their shape.
- c.To prevent browning and remove any bitterness, soak the slit eggplants in a bowl of salted water for 10-15 minutes.
- d.Drain the eggplants and pat them completely dry with a kitchen towel. This is crucial to prevent oil from splattering during frying.
- 2
Step 2
- a.Fry the Eggplants
- b.In a wide pan or kadai, heat 120 ml of mustard oil over medium-high heat until it reaches its smoking point. This removes the oil's raw pungency.
- c.Reduce the heat slightly. Carefully place the dried eggplant pieces in the hot oil. Do not overcrowd the pan; fry in batches if necessary.
- d.Shallow-fry for 5-7 minutes, turning occasionally, until they are golden brown on all sides and tender.
- e.Remove the fried eggplants with a slotted spoon and set them aside on a plate lined with paper towels to drain excess oil.
- 3
Step 3
- a.Prepare the Tomato Gravy
- b.In a separate pan, heat 2 tbsp of mustard oil until it smokes, then lower the heat. You can also use the leftover oil from frying, just retain about 2-3 tbsp.
- c.Add the whole spices: cloves, black cardamom, and cinnamon stick. Sauté for about 30 seconds until they release their aroma.
- d.Add the asafoetida, and immediately follow with the tomato puree to prevent the spices from burning.
- e.Stir in the powdered spices: Kashmiri red chili powder, fennel powder, dry ginger powder, and turmeric powder. Add salt and mix well.
- f.Cook this masala on medium-low heat for 8-10 minutes, stirring frequently, until the paste thickens and you see oil separating at the edges.
- 4
Step 4
- a.Simmer the Curry
- b.Pour 240 ml (1 cup) of warm water into the cooked masala and stir to form a smooth gravy. Bring it to a gentle boil.
- c.Carefully slide the fried eggplant pieces into the simmering gravy, coating them gently without breaking them.
- d.Cover the pan and let the curry simmer on low heat for 10-12 minutes. This allows the eggplants to become succulent and absorb the flavors of the gravy.
- e.Check for seasoning and adjust salt if needed.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Garnish the Tamatari Wangun with freshly chopped coriander leaves.
- c.Let the curry rest, covered, for at least 10 minutes before serving. This resting time allows the flavors to meld and deepen.
- d.Serve hot with steamed rice, which is the traditional accompaniment.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use small, fresh eggplants as they have fewer seeds and a better, less bitter taste.
- 2Heating mustard oil to its smoking point is a crucial step in Kashmiri cooking to mellow its pungent flavor.
- 3Patting the eggplants completely dry before frying is essential for safety and achieving a good sear.
- 4Be very gentle when stirring the curry after adding the fried eggplants to prevent them from turning mushy.
- 5The dish tastes even better the next day as the flavors have more time to infuse into the eggplant.
Adapt it for your goals.
Spice Level
For a spicier version, add 1-2 slit green chilies along with the tomato puree.
CreaminessCreaminess
For a richer, milder gravy, you can add 1 tablespoon of cashew paste or a splash of fresh cream towards the end of cooking.
Protein BoostProtein Boost
Add fried paneer cubes or boiled chickpeas along with the eggplant for a more substantial and protein-rich dish.
Healthier VersionHealthier Version
Instead of shallow-frying, brush the eggplants with oil and bake them at 200°C (400°F) or air-fry them until golden brown to reduce the oil content.
Why this is on our healthy list.
Rich in Antioxidants
Eggplants contain anthocyanins, particularly nasunin found in the skin, which are powerful antioxidants that help protect the body's cells from oxidative damage.
Aids Digestion
The dish uses fennel powder (saunf) and dry ginger powder (sonth), both of which are well-known for their carminative and digestive properties, helping to reduce bloating and improve gut health.
Good Source of Fiber
Eggplant is a good source of dietary fiber, which is essential for maintaining a healthy digestive system, promoting satiety, and helping to manage blood sugar levels.
Anti-inflammatory Properties
Spices like turmeric and ginger contain potent anti-inflammatory compounds (curcumin and gingerol) that can help reduce inflammation in the body.
Frequently asked questions
Yes, it's moderately healthy. Eggplant is rich in fiber and antioxidants. The use of spices like fennel and ginger offers digestive benefits. However, it involves frying, so portion control is key. Using an air fryer for the eggplant can reduce the oil content significantly.