Tamatar Wangun

Dear foodies, today's recipe is one of my favorites. 
Tamatar Wangun....a Kashmiri dish. We can call it Kashmiri Eggplant in Tomato Curry or simply Tamatar Baingan. 
Tamatar Baingan takes less time and is very easy to cook. It is very tasty and is available throughout the year. It can be served with rice or chapati. In Kashmir this dish is mostly served with Steamed Rice. The best part of this recipe is "Simplicity", no onions, no garlic and just 3 spices and thats it!!!
People who love eating eggplant will surely love this dish also people who don't like to have eggplants will also start loving it after they try this dish.

Tamatar Wangun

Ingredients

• 5-6 small eggplants
• 2 large tomatoes
• 1-2 green chilies
• 5-6 tsp oil
• 1 tsp cumin seeds
• 1 tsp kashmiri red chili powder
• 1 tsp coriander seed powder
• Half tsp fennel seed powder
• Salt as per taste
• 1 cup water

Recipe

Wash and pat dry eggplants. Cut them into four pieces lengthwise. Do not remove the stem.

Heat oil in a pan and shallow fry eggplants in it. Keep the fried eggplants on a paper towel.

Crush tomatoes into coarse paste using a grinder.

Heat 2 tsp oil in a pan and add cumin seeds to it and let them crackle. Now immediately add red chili powder to it and little water in oil and mix well, so the red chili powder won't burn.

Now add crushed tomatoes into it and salt as per taste to it. Mix well and let it cook on medium heat.

Keep stirring in between.

Now add fennel seed powder and coriander seed powder to it and mix well.

You can see the curry will start thickening, now add fried eggplants to it and mix well. 

Add half a cup water to it and mix well. Adjust salt as per taste. Be careful while adding salt as we already add salt with crushed tomatoes.

Cook all the ingredients for 5 minutes and remove from heat.

Serve Tamatar Wangun with steamed rice.