Tamatar wangun, kashmiri aubergine in tomato gravy

Kashmiri cuisine is fascinating, wonders can be created with minimalistic ingredients. This dish is one such example. On a lazy Sunday afternoon, when I wanted a special lunch without too much effort Wangun tamatar came to my rescue. Here's what I did:-

Ingredients:

Equal quantities of
-Baigan/eggplant/aubergine/ whatever else you call it- I prefer the small ones for this dish
-Tomatoes- Chopped
Mustard oil
Zeera/cumin seeds- 1 teaspoon
Kashmiri chilly powder- according to taste
Salt
Ginger powder- 1/4 teaspoon
Saunf or fennel seed powder- 1/2 teaspoon
Water- 1/2 cup

Process:


Take equal quantities of eggplant and tomatoes and chop them.

Take a generous quantity of mustard oil in a pan and fry the pieces of eggplant and keep them aside.

In the remaining oil, add the jeera/cumin seeds and kashmiri chilly powder along with water. Adding water makes sure that the chillies don't burn. 

Now add the chopped tomatoes and salt and let them cook.

 

Add the fried eggplants once the tomatoes are cooked. Mix well and add the ginger and fennel powder.

Serve with rice.