“When visiting Kashmir and Jammu, I saw that thin, long aubergines were popular dishes among the Kashmiri Hindus,” says Romy Gill, author of new cookbook On The Himalayan Trail.
“I am a big fan of aubergines and learning to cook and eat them in different ways is exciting. The sweet, sour tomatoes work well with the aubergines here.”
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Nutrition Facts
Aubergines cooked with tomatoes
Amount Per Serving
Calories 452
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Sodium 836mg36%
Potassium 3346mg96%
Carbohydrates 83g28%
Fiber 40g167%
Sugar 49g54%
Protein 14g28%
Vitamin A 2360IU47%
Vitamin C 93mg113%
Calcium 147mg15%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Aubergines cooked with tomatoes
This Kashmiri dish is known as tamatar te wangun.
Servings: 3
Calories: 452kcal
Equipment
- Large bowl
- Large pan
Ingredients
- 8 long thin aubergines (or 2 large ones) quartered lengthways, keeping the stem end intact so they are joined at the top
- 1 tsp salt
- ½ tsp ground turmeric
- 8 tsp mustard oil or sunflower oil
- 1 tsp brown cumin seeds
- ½ tsp asafoetida powder
- 500 g tomatoes chopped
- 1 tsp ground ginger
- 2 tsp Kashmiri chilli powder
- 100 ml water
- 2-3 chillies halved (don't remove seeds)
- steamed rice to serve
Method
- Place the aubergines into a large bowl and sprinkle with half a teaspoon of the salt and the turmeric. Mix and set aside for 15 minutes.
- Heat five teaspoons of the oil in a large pan over a medium heat and fry the marinated aubergines until light brown. Remove from the pan with a slotted spoon and set aside to drain on a plate lined with paper towels. To the same pan, add the remaining three teaspoons of oil, then add the cumin seeds and asafoetida. When they start sizzling, add the chopped tomatoes and cook for five to six minutes until they are soft.
- Add the ground ginger and chilli powder, along with the remaining half a teaspoon of salt. Add the water and cook for two minutes, then return the fried aubergines to the pan. Add the green chillies and cook for another five minutes, stirring occasionally.
- Remove from the heat and leave to rest for 30 minutes before serving with steamed rice.
Nutrition
Calories: 452kcal | Carbohydrates: 83g | Protein: 14g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 836mg | Potassium: 3346mg | Fiber: 40g | Sugar: 49g | Vitamin A: 2360IU | Vitamin C: 93mg | Calcium: 147mg | Iron: 5mg
On The Himalayan Trail: Recipes And Stories From Kashmir And Ladakh by Romy Gill is published by Hardie Grant. Photography by Matt Russell.
On the Himalayan Trail: Recipes and Stories from Kashmir to Ladakh
- Amazon Kindle Edition
- Gill, Romy (Author)
- English (Publication Language)
Last update on 2024-04-16 / Affiliate links / Images from Amazon Product Advertising API
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