Name: Baingan Tamatar
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 300 g Eggplant, baingan, chopped into medium chunks; 2 large Tomato, roughly chopped (key ingredient); 5 clove Garlic, finely crushed; 2 Green Chili Pepper, slit; 2 tbsp Cooking Oil, mustard oil preferred; 1 tsp Cumin Seeds, jeera; ½ tsp Ground Turmeric, haldi; 1½ tsp Ground Coriander, dhania; ½ tsp Garam Masala, for a warm aroma; 1 tsp Salt, to taste; 3 tbsp Coriander Leaves, generous amount, chopped

35 mintotal

25 min hands-on10 min hands-off

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

Add to your week

Method

Heat the cooking oil in a pan or kadai until hot. Add the cumin seeds and allow them to crackle.
Add the crushed garlic and slit green chillies. Sauté for a few seconds until the garlic turns lightly golden and aromatic.
Add the chopped tomatoes directly to the garlic oil. Sprinkle turmeric powder, coriander powder, and salt. Cook until the tomatoes break down and turn into a soft, mushy base.
Drain the brinjal chunks from the water and add them to the tomato masala. Mix well.
Cover the pan and cook on low heat for 10-12 minutes. Brinjal cooks fast and will absorb the tangy tomato juices as it softens.
10–12 min
Once the brinjal is completely soft and almost melting into the tomatoes, remove the lid. Sprinkle garam masala.
Mash a few brinjal pieces lightly with the back of your spoon to create a thick, cohesive semi-dry gravy. Cook for 1 more minute.
Turn off the heat, fold in the fresh coriander, and serve hot.

How to tell it's done

A rich, meltingly soft, semi-mashed preparation heavily dominated by a vibrant, tangy tomato and garlic base.

Nutrition

Per serving, from 2 servings.

214kcal

Where the calories come from

Protein4.1 g7%
Carbohydrate20.6 g36%
Fat14.8 g57%

Sugars: 10.5 g
Saturated fat: 2.2 g
Fibre: 7.8 g
Sodium: 1181 mg
Potassium: 882 mg
Calcium: 69 mg
Iron: 2.4 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

This sabzi specifically omits onions to let the tartness of the tomatoes directly cut through the spongy texture of the eggplant, resulting in a distinctly rustic flavor.

What to serve it with

Best enjoyed immediately with hot, ghee-smeared Phulkas or as a tangy side dish to Dal and Rice.

Gujarati Tindora Batata Nu Shaak

Tindora batata nu shaak cooks ivy gourd with potato, both sliced fine so they crisp at the edges.

50 minvegan

Gujarati Vaghareli Moong Dal

Gujarati vaghareli moong dal is a quick yellow mung dal with mustard, cumin, curry leaves and lemon added off the heat.

40 minvegetarian

Hare Chane Aloo

Hare chane aloo is a seasonal UP sabzi of fresh green chickpeas with potato, cooked dry.

30 minvegan

Home-style Tari Wala Murgh

Tari wala murgh is an everyday North Indian chicken curry with a thin, well-spiced gravy meant for soaking into rice or roti.

1 hr 10 minnon vegetarian

Hyderabadi Ande Ka Salan

Ande ka salan simmers boiled eggs in the Hyderabadi peanut and sesame gravy usually served with biryani.

1 hr 5 mineggetarian

Hyderabadi Dum Ka Murgh

Dum ka murgh seals chicken with a yoghurt and nut marinade and cooks it in its own steam.

3 hr 10 minnon vegetarian

Ingredients