Kaccha Tambota Ma Vengna Vegetable preparation of green tomatoes and brinjals with spices This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 09 Dec 2014 in Recipes Course New Update Main Ingredients Brinjals, Green Tomatoes Cuisine Parsi Course Main Course Vegetarian Prep Time 31-40 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Kaccha Tambota Ma Vengna 4 medium Brinjals 1 inch cubes 2 medium Green Tomatoes quartered 4 tablespoons Oil 2 medium Onions finely chopped 2 tablespoons Fresh coriander leaves finely chopped 1 tablespoon Fresh mint leaves 15 cloves Garlic finely chopped 3 Kashmiri red chillies broken 1 teaspoon Coriander seeds 1/2 teaspoon Cumin seeds 1 teaspoon Sambhar powder powder 1/2 teaspoon Turmeric powder 2 tablespoons Jaggery (gur) grated to taste Salt 10 Curry leaves Method 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. 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. 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. Nutrition Info Calories 234 Carbohydrates 21.35 Protein 2.45 Fat 15.45 Other Fiber 1.6875 #Brinjals #Coriander seeds #Cumin seeds #Curry leaves #Fresh mint leaves #Oil #Salt #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article