🇮🇳 Indian Vegetarian

Kashmiri Wangun Aur Nadru

Name: Kashmiri Wangun Aur Nadru
Prep time: 11 min
Cook time: 22 min
Total time: 33 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1, finely chopped Onion; 2, chopped Tomato; 1-2, slit Green Chili; 1 tsp Cumin Seeds; 1 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 2 medium (300 g), cubed Eggplant; 1 tsp Red Chili Powder; 1 tsp Mustard Oil; 200 g, sliced Lotus Root; 1 tsp Fennel

🇮🇳 Indian

Kashmiri aubergine and lotus stem in mustard oil, the wangun-nadru winter pair. A one-pan weeknight sabzi that asks for little and gives a lot. Best mopped up with hot chapatis straight off the flame.

Prep 11 min Cook 22 min Serves 4 Easy

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1, finely chopped
Tomato2, chopped
Green Chili1-2, slit
Cumin Seeds1 tsp
Coriander Powder1 tsp
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Eggplant2 medium (300 g), cubed
Red Chili Powder1 tsp
Mustard Oil1 tsp
Lotus Root200 g, sliced
Fennel1 tsp

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Wash and cut the eggplant into even, bite-size pieces so everything cooks at the same pace.
2
Warm the oil, add cumin and a pinch of asafoetida, then the onions — cook till bronzed at the edges.
3
Add ginger garlic paste, cook out the raw smell, then bloom the turmeric, chili and coriander in the oil.
4
Add the eggplant and the lotus root, toss to coat in the masala, cover and cook on low, stirring twice, until tender.
5
Kill the heat, stir through the cilantro and the mustard oil, and rest five minutes before serving.

Chef's tip

A final squeeze of lemon or lime right before serving wakes up every other flavour.

Cook it with your pantry → Share this page: /dish/30651

Video: kashmiri' Tscohal wangun · on YouTube