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.

Estimate: FairSome ingredients use the closest available nutrition match.

216kcal

Where the calories come from

Protein4.2 g7%
Carbohydrate20.9 g36%
Fat14.9 g57%

Sugars: 10.5 g
Saturated fat: 2.2 g
Fibre: 8 g
Sodium: 1181 mg
Potassium: 888 mg
Calcium: 72 mg
Iron: 2.5 mg

Estimated from the ingredient list using reviewed food-composition sources, including 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.

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Ingredients