### TranslatedIngredients: 8 Brinjal (Baingan / Eggplant),3 Tomatoes,2 tablespoon Sunflower Oil,1 teaspoon Cumin seeds (Jeera),1/4 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Dry ginger powder,1 teaspoon Kashmiri Red Chilli Powder,1/2 cup Water,Salt ### PrepTimeInMins: 20 ### CookTimeInMins: 60 ### TotalTimeInMins: 80 ### Servings: 4 ### Cuisine: Indian ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin with the Tamter Wangun Recipe first, was the wash brinjals/eggplants and cut them lengthwise. Allow the brinjal pieces to air dry so that moisture is completely absorbed.Now heat a non-stick Kadai and add some oil in it, add the brinjal pieces add fry them until they turn slightly brown. Chop the tomatoes and keep them aside, heat some oil in the same pan and let it heat. Once the oil is hot, add cumin seeds and cook them until they turn brownish, add asafetida to cumin seeds.Now, add the chopped tomatoes and cook them until they become soft and turn mushy.Add dry ginger powder, chili powder, turmeric powder and salt to the tomato mixture and combine them well.Simmer the flame and cook the spicy tomato mixture until oil oozes out from the gravy.To the cooked tomato base, add fried eggplants and toss them well with the gravy so the fried eggplants are coated with spicy mixture on all sidesGently sprinkle the required amount of salt on the gravy.Cook the eggplant in tomato base for about 3 minutes with the lid opened.Switch off the flame. Serve Tamter Wangun for dinner or you can also pack it for kids lunch box. Jeera Rice and Aloo Naan make a good combination for the Tamter Wangun Recipe.