How to make Kaccha Tambota Ma Vengna -

Vegetable preparation of green tomatoes and brinjals with spices

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Brinjals (बैंगन), Green Tomatoes (हरे/ कच्चे टमाटर)

Cuisine : Parsi

Course : Main Course Vegetarian

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For more recipes related to Kaccha Tambota Ma Vengna checkout Bharli Vangi, Eggplant Chilli Garlic, Achari Baingan, Baingan Bharta . You can also find more Main Course Vegetarian recipes like Kaddu Aur Alu Ki Sabzi Jamaican Jerk Potatoes-SK Khazana Susal Stir Fried Broccoli And Tofu With Cracked Pepper

Kaccha Tambota Ma Vengna

Kaccha Tambota Ma Vengna Recipe Card

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Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kaccha Tambota Ma Vengna Recipe

  • Brinjals 1 inch cubes 4 medium

  • Green Tomatoes quartered 2 medium

  • Oil 4 tablespoons

  • Onions finely chopped 2 medium

  • Fresh coriander leaves finely chopped 2 tablespoons

  • Fresh mint leaves 1 tablespoon

  • Garlic finely chopped 15 cloves

  • Kashmiri red chillies broken 3

  • Coriander seeds 1 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Sambhar powder powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Jaggery (gur) grated 2 tablespoons

  • Salt to taste

  • Curry leaves 10

Method

Step 1

Heat two tablespoons of oil in a pan, add onions and fry on medium heat for two to three minutes till translucent. Add brinjals and tomatoes and sauté for a minute. Add half a cup of water, salt to taste and cover and cook on medium heat till vegetables are almost done.

Step 2

To prepare the tempering, heat the remaining oil in a separate pan, add ten curry leaves, garlic and Kashmiri chillies and sauté for half a minute. Add coriander and cumin seeds and fry for a minute.

Step 3

When they begin to change colour add sambhar powder, turmeric powder, jaggery and salt along with one-fourth cup of water and cook for two to three minutes. Add tempering to the vegetables and cover and continue to cook till vegetables are done and oil surfaces on top. Serve hot garnished with coriander and mint leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.