How to make Kaccha Tambota Ma Vengna -
Vegetable preparation of green tomatoes and brinjals with spices
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Brinjals (बैंगन), Green Tomatoes (हरे/ कच्चे टमाटर)
Cuisine : Parsi
Course : Main Course Vegetarian
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 Recipe Card
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.
Nutrition Info
Calories : 234 Kcal
Carbohydrates : 21.35 gm
Protein : 2.45 gm
Fat : 15.45 gm
Other : 1.6875
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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.
