Baingan Tamatar Ki Sabzi

Baingan tamatar ki sabzi – Air-fried or broiled eggplant is cooked in delicious tomato sauce seasoned with Indian spices.

BAINGAN TAMATAR KI SABZI

A delicious vegan and gluten-free recipe from India – Baingan tamatar ki sabzi. A quick and easy eggplant curry that is perfectly served as a main dish or a vegetable side with curries, rice, and bread.

Baingan tamatar ki sabzi is a delicious and healthy preparation of eggplant, where air-fried or broiled eggplant is cooked in masala and seasoned with Indian flavors.

A perfect midweek meal, simple and delicious. It is a semi-dry eggplant curry and goes perfectly with roti, paratha, or naan.

As a kid, I never liked baingan and the only way I used to eat baingan was this fried baingan (Thariyal Vagan – Sindhi Style fried eggplant).

I was introduced to this dish after my marriage. My mother-in-law is an amazing cook, and this recipe is hers.

Over the years I have improvised this recipe quite a bit. My mother-in-law used to deep fry the baingan and used whole spices to make the masala.

I skip the deep frying part and use my air fryer to cook the baingan. Thus, making it much lighter and healthier than the deep-fried one.

It saves me a ton of time, as I multitask. While the baingan is air frying, I make the masala, and honestly, it takes me hardly 15 minutes to make this dish.

If you like baingan (eggplant) try this easy Air Fryer Baingan fry or Baingan Ka Bharata (mashed eggplant with Indian spices).

INGREDIENTS FOR BAINGAN TAMATAR KI SABZI

1 American eggplant (baingan), diced (about 3 cups)

3 medium tomatoes, chopped

2-3 green chili, chopped; adjust to taste

1-inch ginger, chopped

2 tablespoon canola oil or other neutral oil

Freshly squeezed lemon juice to taste

2-3 tablespoons water (as needed)

DRY SPICES

2 teaspoon coriander powder

1/2 teaspoon red chili powder, adjust to taste

1/2 teaspoon turmeric powder

1 teaspoon dried mango powder(amchur powder)

1/2 teaspoon garam masala, adjust to taste

1 teaspoon cumin seeds

1 whole black cardamom

Pinch of asafoetida (hing)

Salt to taste

FOR GARNISH

a handful of fresh cilantro 

Pic Shown: Baingan Tamatar Ki Sabzi

DIRECTIONS FOR BAINGAN TAMATAR KI SABZI

This healthy and delicious baingan tamatar ki sabzi is perfect for your midweek meals. This recipe is a 3-step process. First, we cook the baingan (eggplant), second, make the masala, and lastly, add the baingan (eggplant) to the masala.

To cook baingan (eggplant), you can use an air fryer or cook on a stovetop in a Kadai. Both methods work great. I prefer to cook baingan (eggplant) using my air fryer. It takes a fraction of oil to cook baingan (eggplant) in the air fryer.

Sharing both the methods to cook baingan (eggplant) below:

PREP FOR BAINGAN TAMATAR KI SABZI

Chop tomatoes, green chili, and cilantro, and grate the ginger.

Clean and dice the baingan (eggplant) into 1-inch pieces.

METHOD 1: AIR FRY BAINGAN (EGGPLANT) 

Preheat the air fryer to 350*F.

In a mixing bowl, add diced baingan (eggplant), 1 tsp oil, 1/4 tsp turmeric, and salt to taste. Toss to combine.

Transfer the baingan (eggplant) into an air fryer basket and air fry for 6-8 minutes or until 95% cooked. Shake the air fryer basket halfway through.

Pic Shown: Air Fry Baingan (eggplant)

METHOD 2: BROIL BAINGAN (EGGPLANT) 

Preheat the oven to BROIL. 

In a mixing bowl, add diced baingan (eggplant), 1 tbsp oil, 1/4 tsp turmeric, and salt to taste. Toss to combine.

Transfer the baingan (eggplant) onto a baking sheet. Place the baking sheet on the top rack in the oven. Broil for 4-5 minutes or until slightly charred.

Note: Keep an eye on the eggplant as it can burn very quickly.

STOVETOP BAINGAN TAMATAR KI SABZI

Heat oil in a Kadai or a pan. Add cumin seeds, asafetida, and whole black cardamom. Sauté for 30 seconds.

Add tomatoes, green chili, and ginger. Cook tomatoes on medium heat for 2-3 minutes, stirring frequently.

Next add dry spices – coriander powder, red chili powder, amchur powder, and salt to taste. Sauté for 3-5 minutes or until some oil starts to separate and tomatoes are slightly softened.

Add the 95% cooked baingan (eggplant) to the Kadai. Toss the baingan (eggplant) to coat with the masala.

Note: The consistency of this dish is semi-dry. Add some water if you like more gravy.

Cover, and cook till the baingan (eggplant) is fully cooked. Turn OFF the heat. Add garam masala, and freshly squeezed lemon juice, to taste and mix.

Garnish with some freshly chopped cilantro leaves. Serve baingan tamatar ki sabzi with some roti, paratha, or naan.

Pic Shown: Eggplant Tomato Curry

TIPS FOR DELICIOUS BAINGAN TAMATAR KI SABZI

Use fresh ingredients for the best results.

Dice the baingan (eggplant) in about a 1-inch cube. Cooking time depends on the size of the eggplant, adjust accordingly.

Cook baingan (eggplant) until 95% cooked. The baingan will cook fully in the masala, hence will absorb all the flavors as well.

Gently stir the baingan (eggplant), as it tends to break easily.

Cook the tomatoes until soft, and then add the baingan (eggplant). Cover and simmer till baingan (eggplant) is fully cooked and oil starts to separate from the sides of the Kadai.

Add garam masala at the end for the robust flavor.

FREQUENTLY ASKED QUESTIONS

WHAT TYPE OF BAINGAN (EGGPLANT)

I have used American eggplant for this recipe.

You can use any type of eggplant for this sabzi, Indian, American, or Chinese eggplant taste great. Please adjust the cooking time accordingly.

CAN I COOK EGGPLANT ON STOVE

If you do not have an air fryer or oven. Here’s how to cook eggplant on stove.

Heat 3-4 tablespoons of oil in a Kadai or a pan. Add diced baingan (eggplant), turmeric, and salt to taste. Cook baingan (eggplant) on medium heat for 2-3 minutes, stirring frequently.

Reduce the heat to the lowest, cover, and cook the baingan (eggplant) until 95% cooked. Transfer the baingan (eggplant) to a plate and set them aside.

FRESH OR CANNED TOMATOES

I use both fresh and canned tomatoes, depending upon the availability. With canned tomatoes, the masala turns bright in color. For 3 fresh tomatoes, I use around 1/3 cup of diced canned tomatoes.

CAN I ADD POTATOES

Feel free to add potatoes in combination with baingan (eggplant). Potatoes and eggplant both have different cooking times. Cook the potatoes first, and follow the rest of the recipe.

CAN I DOUBLE THIS RECIPE

Yes, you can double this recipe.

HOW TO STORE BAINGAN TAMATAR KI SABZI

Sabzi stays fresh for 3-4 days in the refrigerator. Store it in an air-tight container for best results.

CAN I FREEZE BAINGAN TAMATAR KI SABZI

Yes, you can freeze baingan tamatar ki sabzi for up to a month. Store it in a freezer-safe container.

Thaw the sabzi overnight in the refrigerator. You can also defrost the sabzi in the microwave. Re-heat and serve the sabzi. Enjoy!!

SERVING SUGGESTION FOR BAINGAN TAMATAR KI SABZI

Baingan tamatar ki sabzi goes well with roti, paratha, or naan. Some pickle, homemade yogurt, papad, and some fresh salad is a must with any meal.

Serve some dal like Tidal Dal, Dal Makhani ( Madras Lentils ) or green moong dal on the side. Enjoy!

Pic Shown: Baingan Tamatar Ki Sabzi

TRIED THIS RECIPE?

Hope you enjoy this Baingan Tamatar Ki Sabzi!! If you give this recipe a try, please rate the recipe by clicking the stars  on the recipe card. Leave a comment and share your experience. Thank you  

You can also follow me on Facebook, Pinterest, and Instagram for all the latest on my blog!! Subscribe to my Youtube Channel for easy and delicious video recipes. Happy Cooking!!

RELATED POSTS

Baked Bhindi Fry [Okra]

Lauki Ki Sabji

Mushroom Matar Masala

Paneer  In Veggie Sauce

 Aloo Gobi

RECOMMENDED PRODUCTS