Baigan tamatar (aubergine and tomato)

For a delicious vegetarian dish try Simon Rimmer's spicy combination of aubergine and tomato
By Simon Rimmer
Baigan tamatar (aubergine and tomato)
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: medium


For the aubergine and tomato:

  • 2 onions, sliced
  • vegetable oil, for frying
  • 1 clove garlic, crushed
  • pinch of chilli powder
  • 1 bay leaf
  • pinch of ground cinnamon
  • salt
  • pinch of garam masala
  • dashes of water
  • 450 g tomatoes, chopped
  • 450 g aubergines, cubed
  • 50 g tomato purée

To serve:

  • potato in yogurt
  • plain butter parathas


1. Heat the oil for frying in a heavy-based saucepan. Add in the onions and fry, stirring often, until lightly browned.

2. Add in the garlic, chilli powder, bay leaf, cinnamon, salt and garam masala. Fry, stirring, for 3 minutes.

3. Add in the water and tomatoes. Bring to the boil and cook briskly for 5 minutes.

4. Add in the aubergine and tomato puree, mixing well.

5. Bring to the boil, then reduce the heat and simmer partly covered for 30 minutes, stirring now and then.

6. Serve the aubergine and tomato with Potato in Yogurt and freshly-fried Plain Butter Parathas.

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