Tamatar Vaangun

Tamatar Vaangun

Kashmiri eggplant cooked in tomato sauce


  • 1 pound small egg plants, sliced in quarters
  • 1 pound tomatoes
  • 2 teaspoons kashmiri chilli powder
  • 1 pinch Asafoetida
  • 1/2 teaspoon fennel powder
  • salt to taste
  • 1 cup Oil for frying
  • 1 tablespoon Mustard oil
  • green chillies, few


  1. Shallow fry eggplants till slightly golden. Keep aside.
  2. Heat oil. Add tomatoes and asafoetida. Stir. Cook till tomatoes are cooked.
  3. Add salt, chilli powder and fennel powder. Mix. Cook covered for 2 minutes.
  4. Add water. Bring to boil. Slip fried eggplant. Cook covered for 5 minutes.
  5. Serve Tamatar Vaangun hot with rice and dal.

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