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Baigan tamatar (aubergine and tomato)

Simon Rimmer from Good Food Bites
For a delicious vegetarian dish try Simon Rimmer's spicy combination of aubergine and tomato

Baigan tamatar (aubergine and tomato)

Method

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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Serves: 4

Prep: 20 min
Cook: 30 min

Ingredients

For the aubergine and tomato:

2 Onions, sliced
vegetable oil, for frying
1 garlic clove, crushed
pinch of Chilli powder
1 bay leaf
pinch of ground cinnamon
Salt
pinch of Garam masala
dashes of water
450g Tomatoes, chopped
450g Aubergines, cubed
50g tomato purée