Go Back

Tamatar waangun


  • 1 lb small egg plants or similar sized egg plants
  • 1 lb tomatoes
  • 2 tsp kashmiri chilli powder less if you prefer a mild dish
  • A pinch of asafoetida
  • 1/2 tsp fennel powder
  • salt to taste
  • 1 C oil for frying
  • 1 tbs Mustard oil
  • A few thai green chillies


  1. Slice the eggplants in quarters leaving the stems on
  2. heat oil in a wok/ kadai and fry the eggplants in small batches (about 3- 4 per batch). Do not crowd the wok with too many eggplants at a time. This appears time consuming, but being patient produces amazing results.
  3. Fry the eggplants until they get a golden hue
  4. Remove from oil with a slotted spoon. Repeat for the rest of the eggplants.
  5. Heat the mustard oil in a non stick pan, until it smokes. Reduce heat and add the tomatoes and the asafoetida.
  6. Stir, cover and cook the tomatoes until oil separates. About 5 minutes on medium heat.
  7. Add the salt, chilli powder and the fennel powder. Stir. Cook covered for another two minutes.
  8. Add in a cup of water and bring to a boil. Add the fried eggplants, cover and cook for 5 more minutes.
  9. Serve with plain boiled rice or and a side of Dal.