Baigan aur tamaatar
2 servings
Ingredients
| Quantity | 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 |
Directions
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"