Baingan Tamatar ki sabzi is quick sabzi from Multani Cuisine can be made in under 20 minutes. This eggplant and tomato curry tastes best when Amritsari wadiyan is added to the curry.
Some dishes you cook not just because you love the taste but also because of memories. The memories that come floating like clouds along with that particular dish. For me, Food nostalgia is one of the best part of cooking and eating to relax me even on a stressful day. A joy, kind of time travel back into the childhood the memories of the food we ate are almost priceless. Some of the dishes are forgotten and some remain etched in the memories forever.
The food we ate during our growing up years was mostly simple homemade fare, most of the dishes Mom cooked had Multani Influence as both sets of my grandparents migrated from that area during partition. Of course with Mom’s own touch which she never forgot to add to any dish. My grandmother would always say she (my Mother) always love to work on the technique and even simplest of the dishes she cooked are absolutely lip-smackingly delicious.
My Nani (maternal grandmother) used to make this Bataun /Vataun tamatar tari without wadiyan but Mom added her own twist in form of amritsari wadiyan which made it little spicier and added another dimension in terms of overall texture of the sabzi. For most of punjabi style or Multani curries or Multani style curries we use these long Chinese eggplants. Preference is always given to this long ones over round baingan, but if you can not find the long variety one can use the round ones too.
It’s been a long time that I shared any recipe from my Mother’s kitchen Though this time she did not cook this Baingan tamatar ki sabzi this time but I followed her recipe to the T, and the result was this gorgeous eggplant and tomato curry which tastes absolute delightful with a side of chapati or paratha. With this, I also served Sarson ka saag which is another winter special in Punjabi homes.
Tomatoes and eggplant is a classic combination that is used in many cuisines across the world. Eggplant Parmigiana, baingan bhartha, eggplant tomato gratin and many other Mediterranean dishes, this classic eggplant and tomato combination is used to cook many dishes. Most of these are simple recipes. This Baingan tamatar curry is also very simple recipe. It hardly takes 20 minutes from start to finish, that’s why I am putting this under 20 Minutes dishes.
The secret for this spicy and tangy baingan tamatar sabzi is wadiyan/ vadiyan. Wadiyan are sundries dumpling of lentils which are made using lentil paste along with spices and sun-drying these dumplings for few days. If you like eggplants or baingan, here are few other eggplant recipes which you may like to check out Baingan Bharta, Hydrabadi Baghare Baingan Eggplant Tacos and another Punjabi curry Aloo Baingan Sabzi
- 400 g eggplants cut into 1.5 inch long pieces long chinese
- 250 g Tomatoes chopped
- ½ tsp. cumin
- 1 teaspoon Chopped ginger
- 1 piece Star anise
- 2 pc Amritsari wadiyan /urad dal wadi
- Salt to taste
- 1 tsp. turmeric
- 1-2 teaspoon Red chilli powder to taste
- coriander leaves
- 2 tablespoon ghee
- In a thick bottomed pan, heat up ghee and add cumin seeds and chopped ginger
- In a pan, heat the 1 tablespoon ghee and add the cumin and ginger, keep the heat to low.
- After a minute add the eggplant slices and stir-fry them for 5-6 minutes on medium high heat.
- Take out stir fried eggplants on to a plate and keep the pieces aside.
- Now in the same pan add another table spoon of ghee and add turmeric powder, red chilli powder and star anise.
- Add 2-3 tbsp. water, and cook till tomatoes are pulpy and mushy.
- Add salt, and the stir fried eggplant pieces.
- Reduce the heat and cook another 10-15 minutes, finally add broken up amritasari wadiya. Add fresh coriander leaves.
- Serve hot with chapati or paratha.