baigan aur tamaatar
- Categories
- Main dish
- Indian
- Vegetarian
- Yield
- 2 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Eggplant |
| 2 tablespoons | Ghee |
| 1 small | Onion, chopped finely |
| 1 each | Garlic cloves, sliced |
| ½ teaspoon | Turmeric |
| 1 each | Bay leaf |
| 1 each | 1" cinnamon stick |
| ½ teaspoon | Salt |
| ¾ teaspoon | Cayenne pepper |
| 1 slice | 1/2" fresh ginger |
| 2 mediums | Tomatoes |
| 1 teaspoon | Garam masala |
Wash & slice aubergines.
Heat ghee & saute the onion & garlic when hot for 2 to 3 minutes. Add turmeric, bay leaf & cinnamon stick & saute for a further 2 minutes, stirring frequently.
Stir in sliced eggplant. Add salt, cayenne & ginger. Blend together well. Cook for 10 minutes.
Add tomatoes, cover pot & cook for another 10 minutes.
Sprinkle with garam masala & serve.
Be careful not to overcook otherwise it will go very mushy.
Madhur Jaffrey, "An Invitation to Indian Cooking"
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