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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
Prepare the Eggplants
Fry the Eggplants
Prepare the Tomato Gravy
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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.
This kashmiri recipe takes 45 minutes to prepare and yields 4 servings. At 161 calories per serving with 3.62g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry
Garnish and Serve
For a spicier version, add 1-2 slit green chilies along with the tomato puree.
For a richer, milder gravy, you can add 1 tablespoon of cashew paste or a splash of fresh cream towards the end of cooking.
Add fried paneer cubes or boiled chickpeas along with the eggplant for a more substantial and protein-rich dish.
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.
Eggplants contain anthocyanins, particularly nasunin found in the skin, which are powerful antioxidants that help protect the body's cells from oxidative damage.
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.
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.
Spices like turmeric and ginger contain potent anti-inflammatory compounds (curcumin and gingerol) that can help reduce inflammation in the body.
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.
One serving (about 1 cup or 310g) contains approximately 250-300 calories. The majority of the calories come from the oil used for frying and the eggplant itself.
Absolutely! This is a traditional Kashmiri Pandit recipe, which is authentically made without any onion or garlic. The distinct flavors come from asafoetida, fennel powder, and dry ginger powder.
Soaking the cut eggplant in salted water for 15-20 minutes before frying helps draw out any bitterness. Also, always choose fresh, smaller eggplants as they tend to be less bitter and have fewer seeds.
While mustard oil provides the authentic Kashmiri flavor, you can use any neutral vegetable oil with a high smoke point, like sunflower or canola oil. However, the final taste of the dish will be different.
Leftover Tamatari Wangun can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop or in the microwave.