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.

Kashmiri Kadam ka saag (Ganth gobhi/Kohlrabi)

Before I got married Ganth gobhi or Kohlrabi was just a part of salad. My husband hails from Jammu and Kashmir and has stayed for a long time in a small township called Jyotipuram. His roots and the influence of Kashmiri neighbours can be seen very easily in the usual menu at my in-laws place. Intially I had to develop a taste for the Kashmiri cuisine but now I can't get enough of it.
It is usually simple to cook. Here's how the kadam ka saag is made.

Ingredients:

Kohlrabi/ Ganthgobhi- 2 (along with the leaves)
Mustard oil- Pleanty
Hing/Asafoetida powder- a few pinches or more depending on how strong you want the flavour
Salt- to taste
Fennel seed powder/saunf powder- 3/4 teaspoon
Ginger powder/ soond powder- 1/2 teaspoon
Kashmiri red chilly powder- to taste
Green chillies- optional
Water

Process:

Peel and cube the kohlrabi. Wash and crush the leaves properly.

In a pressure cooker add a generous quantity of mustard oil, heat well and first fry the cubes and later the leaves and keep aside. (You can choose to skip the frying completely. If you do choose to skip it then in the oil cook the cubes and leaves for sometime.)

Now in the remaining oil add the hing, and all the ingredients except water. Cook for a few seconds and add the fried vegetable. Roast for a minute and add just enough water to cover the kohlrabi. Cook for about 2 whistles and it is done. Before serving taste and adjust the flavours. 
* I usually add a few pinches of saunf powder just before serving. 

Serve with rice.

   

Tsok Wangun or Kashmiri khatte baigan/ sour brinjal/eggplant

I have inherited this recipe from my mother-in law. She is a brilliant cook and more than eager to share her tips and recipes. My husband loves this preparation and we usually have it with rice, you can have it with roti or bread or anything that catches your fancy.

It is simple, oily  and flavourful dish. We love to mash together all the masalas, oily gravy and rice and use our hand/fingers to eat rather than the spoon or fork. I think it enhances the flavour if we eat it in the desi Indian style   

Ingredients:

Small sized brinjals
Mustard oil- Generous quantity
Salt- to taste
Asafoetida powder (hing)- 2 pinches
Ginger powder - 1/2 teaspoon
Fennel powder (Saunf powder) 3/4th to 1 teaspoon
Kashmiri red chilly powder 1/2 teaspoon
Tamarind pulp- to taste

Procedure:

Soak the tamarind in warm water to make a pulp out of it.

Put two slits in the baigan without separating the head, like in the picture.

In a pan, heat Mustard oil and add the asafoetida powder (hing). Then add the baigan and cover the pan with a lid and let them cook till the half done, turning occasionally.

Now add all the powders and cover the pan again. When the baigan are done add the tamarind pulp and cook till the water from the pulp has evaporated.

Your kashmiri baigan is ready.