Recipe Shape Recipe Step By Step

To begin with the Tamter Wangun directions first, was the wash brinjals/eggplants and cut them lengthwise.

Allow the brinjal pieces to air parched so that moisture is completely absorbed.Now mildly hot a non-stick Kadai and toss in some cooking oil in it, toss in the brinjal pieces toss in sauté them until they turn slightly brown. Chop the tomatoes and keep them aside, mildly hot some cooking oil in the same wok and let it mildly hot. Once the cooking oil is fiery, toss in cumin seeds and low-boil them until they turn brownish, toss in asafetida to cumin seeds.Now, toss in the minced tomatoes and low-boil them until they become soft and turn mushy.toss in parched ginger dusting fragrant element, chili dusting fragrant element, turmeric dusting fragrant element and seasoning to the tomato mixture and combine them well.low-boil the flame and low-boil the fiery tomato mixture until cooking oil oozes out from the broth.To the cooked tomato base, toss in fried eggplants and toss them well with the broth so the fried eggplants are coated with fiery mixture on all sidesGently scatter the required amount of seasoning on the broth.low-boil the eggplant in tomato base for about 3 mins with the lid opened.Switch off the flame.

offer 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 directions.