Tamatar-Wangan / Tamatar-Baingan

Tamatar-Baingun takes less time and is very easy to cook . It is very tasty and is available throughout the year. it can be served with chappati as well as boiled rice.

  1. 1/2 kg brinjal.
  2. 1/2 kg tomato.
  3. 1 table spoon Kashmiri mirch (red chilly powder).
  4. 1 table spoon zeera (cumin)
  5. Salt to taste.
  6. 300ml Mustard oil.
  7. Coriander leaves to garnish.

  1. Wash the vegetables, Wipe the brinjals with a cloth to dry them.
  2. Cut the brinjals into small pieces and crush the tomatoes.
  3. Heat oil in a frying pan and deep fry the pieces of brinjal one by one and take them out of the pan in a separate bowl.
  4. After frying the brinjal, drain out the excess oil from the pan and put it on low flame.
  5. Put zeera and mirch powder along with 1/2 katori (30ml ) of water in oil and stir it continoulsy to avoid the burning of mirch powder.
  6. Now add crushed tomato and salt in it and fry till the puree is ready.
  7. Mix the brinjal and puree along with 50ml of water evenly and cook for two minutes.
  8. garnish with coriander leaves and serve.