Steps to Prepare Super Quick Homemade Tamatar Ka Wagun

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Simple Way to Make Award-winning Tamatar Ka Wagun. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Tamatar Ka Wagun, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tamatar Ka Wagun delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tamatar Ka Wagun is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few ingredients. You can have Tamatar Ka Wagun using 10 ingredients and 8 steps. Here is how you can achieve it.

A Kashmiri dish in which fried eggplants are cooked in tomato sauce . Most popular dish among the natives . #Rc

Ingredients and spices that need to be Prepare to make Tamatar Ka Wagun:

1. 1/2 kilogram eggplant small sized
2. 1/2 kilogram tomatoes ripe
3. 1/4 cup oil
4. 1 tablespoon Kashmiri red chilli powder
5. 1.5 teaspoons pink salt
6. 3/4 tablespoons crushed fennel powder
7. 1/4 cup water
8. 1/2 teaspoon asafoetida
9. 1 teaspoon coriander powder
10. 3 tablespoons finely chopped cilantros

Instructions to make to make Tamatar Ka Wagun

1. Heat oil in a wok. Fry the eggplants until their skin shrinks. Before frying do a gentle incision at the centre of the eggplants. Transfer the fried eggplants to a plate.
2. In the same wok, in the remaining hot oil, add crushed fennel powder.
3. Add the finely chopped, crushed tomatoes. Sauté till tomatoes are cooked and gives out a rich colour.
4. Add salt, Kashmiri chilli powder, asafoetida and coriander powder.
5. Sauté the masala. Add 1/4 cup water. Cover and cook for 5 minutes in medium heat.
6. Once the gravy thickens, add the fried eggplants. Mix. Cover and slow cook for 3 minutes.
7. Finally, cook the gravy opened in high flame for a couple of minutes until masala coats well the eggplants. It’s done.
8. Garnish with fresh chopped cilantros. Serve hot with Dal and rice.

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