Baingan Tamatar (brinjal In Tomato Chutney)

An authentic Sindhi preparation, this preparation is sure to activate your taste buds and crave for a bite.

photo of Baingan Tamatar (Brinjal in Tomato Chutney)
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Swati Mirchandani's Secret Indian Recipe !
Preparation Time: 
45 mins
Cooking Time: 
45 mins

1 Medium sized Brinjal (Baingan)
Basis the size of the brinjals, include the tomatoes in the dish; approx 4-5 medium sized tomatoes
3-4 Curry leaves; Jeera; 2 Green Chillies; Turmeric
Oil to fry the baingan and 2 teaspoons to make the chutney
Salt to taste
1 teaspoon of Coriander powder, Cummin powder, Chilli powder
Wash the Brinjal and make moderately thin round slices of the brinjal. give small cuts to the slices and soak them in salt water for 45 mins. In a pan, heat the oil, add jeera, curry leaves, green chillies, and the finely cut tomatoes. Add the salt, and mash the tomatoes so they appear like a paste. Once cooked, switch off the flame. In another pan, heat the oil and fry the Brinjal slices till cooked/ slightly brown. The ones who want to avoid deep fried, can shallow fry the brinjal on a pan with some oil, this however takes a longer time to cook the Brinjal slices. Once fried, sprinkle the coriander, cummin and chilli powder on the slices. To relish, either place the Brinjal slices in the Tomator preparation, or on the plate place the slices and top it with the Tomato preparation.
Enjoy this vegetable with hot rotis.