Aubergines cooked with tomatoes (Tamatar te wangun) from On the Himalayan Trail: Recipes and Stories from Kashmir to Ladakh (page 75) by Romy Gill

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Notes about this recipe

  • jenburkholder on May 30, 2022

    Simple but tasty. Used canned tomatoes instead of fresh. We cut the eggplants into smaller pieces and removed the stems. Ours took much longer to cook, but I think the eggplants themselves were just underripe.

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