Tamatar Vangun - Tomato Eggplant

Tamatar Vangun - Tomato Eggplant
  • PREP TIME
    Mins
  • COOK TIME
    Mins
  • Total Time
    Mins
  • SERVING
    People

Ingredients

  • 1-2 lb. tomatoes (Fresh & Diced)
  • 2 medium sized eggplant (Chinese Thin & long Pink ones)
  • 1/2 teaspoon ginger powder,
  • 1/8 teaspoon asafetida (heeng)
  • 1 teaspoons fennel (saunf) powder
  • 1 teaspoon red chili powder or Paprika
  • 2-3 green chili to garnish
  • 2 tablespoons oil
  • Salt to taste
  • Oil for frying




METHOD

  • Cut eggplant into length wise and make 2-inch-thick pieces and shallow fry till golden brown.
  • [To avoid frying you can put all the cut pieces of eggplant in a tray, spray with Pam oil and broil them.]
  • Heat the 2 tablespoons oil in a thick bottomed pan.
  • Put diced tomatoes in to the pan with pinch of salt & Heeng
  • Cover the pan till tomatoes become soft.
  • Add all the above ingredient.
  • Add 1/2 cup water, let it boil and tomatoes become puree.
  • Add fried eggplants and let it boil 4 to 5 minutes. Add Green chilis as per your taste.

Serve with Rice.

Tip:
 Eggplant does not soak oil if you follow below Tip.
 Soak cut egg plants in a water for ½ an hour before frying.

 


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