Baingan Tamatar – Eggplant Curry from Pakistan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 eggplant (s), cut into cubes
- 2 beefsteak tomato (s)
- 2 cloves garlic, chopped
- 1 teaspoon ginger, grated
- 1 teaspoon coriander powder
- 1 teaspoon cumin, whole
- 0.25 teaspoon ¼ turmeric, (turmeric powder)
- 0.25 teaspoon ¼ chili powder
- 0.5 teaspoon ½ Garam Masala or Chaat Masala
- Coriander green
- Oil, for cooking
Print Recipe
Pin Recipe Instructions
- Let the garlic and ginger soak in the oil. Add the spices and mix well immediately. Now add the tomatoes cut to the same size as the aubergines and cook until they are almost completely crumbled. Now add the aubergines and mix well. Cover the pot and the steam will cook the vegetables. You may have to add a little (but very little) water. Let cook for 20-30 minutes. Shake the pan every now and then, but do not open it.
- Pour the chopped fresh coriander over it and serve.
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