Kaccha Tambota Ma Vengna

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

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.
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.
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