Baigan (Eggplant) with Tomatoes



1 onion, 1 large aubergine, 3 tomatoes

Spices: ¼ tsp turmeric, ½ tsp coriander powder, ½ tsp cumin poweder, ½ tsp chilli powder. Salt to taste.


How to:

1. Wash the eggplant/aubergine and cut into cubes. Soak for about 5 minutes then drain off.

2. Fry the onions in a tablespoon of oil until golden brown. Add all the spices and salt and stir in.

3. Chop up the tomatoes and add to the massala. Add ½ cup of water and make a smooth paste/massala.

4. Add in the chopped eggplant/aubergine and cook on medium heat for 15 minutes.


Recommendations: This dish goes well with rice or bread of your choice.




Recipe by Sabina Huq



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