Wash brinjals/eggplants and cut them lengthwise.

Allow the brinjal pieces to air dry until moisture is completely absorbed.

Heat a non-stick Kadai and add sunflower oil.

Add the brinjal pieces and fry them until they turn slightly brown.

Chop the tomatoes and keep them aside.

Heat some sunflower oil in the same pan.

Once the oil is hot, add cumin seeds and cook them until they turn brownish.

Add asafoetida to cumin seeds.

Add the chopped tomatoes and cook them until they become soft and mushy.

Add dry ginger powder, chili powder, turmeric powder, and salt to the tomato mixture and combine them well.

Simmer the flame and cook the spicy tomato mixture until oil oozes out from the gravy.

To the cooked tomato base, add fried eggplants and toss them well with the gravy so the fried eggplants are coated with the spicy mixture on all sides.

Gently sprinkle the required amount of salt on the gravy.

Cook the eggplant in tomato base for about 3 minutes with the lid opened.

Switch off the flame.

Serve Tamter Wangun for dinner or pack it for kids' lunch box.

Serve with Jeera Rice and Aloo Naan.