Aubergines cooked with tomatoes

Nutrition Facts

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.

This Kashmiri dish is known as tamatar te wangun.

Prep Time20

Cook Time15

Resting time30

Total Time1 5

Course: Side Dish

Cuisine: Indian

Servings:

Calories: 452kcal

Author: Romy Gill

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

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.