in India

Baingan Tamatar – eggplant curry from Pakistan

updated

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Ingredients for 4 servings:

  • 3 eggplant(s), cut into cubes
  • 2 beefsteak tomatoes
  • 2 clove(s) garlic, chopped
  • 1 tsp ginger, grated
  • 1 tsp coriander powder
  • 1 tsp cumin, whole
  • ¼ tsp turmeric (turmeric powder)
  • ¼ tsp chili powder
  • ½ tsp garam masala or chaat masala
  • Coriander leaves
  • Oil, for cooking

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Sauté the garlic and ginger in the oil. Add the spices and mix well immediately. Add the tomatoes, cut to the same size as the eggplant, and cook until they have almost completely broken down. Add the eggplant and mix well. Cover the pot, and the resulting steam will cook the vegetables. You may need to add a little (but only a little) water. Simmer for 20-30 minutes. Shake the pan occasionally, but do not open it. Sprinkle with chopped fresh coriander and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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