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Baingan Tamatar ki sabzi is quick sabzi from Multani Cuisine can be made in under 20 minutes. This eggplant and tomato curries tastes best when Amritsari wadiyan is added to the curry.

Multani Style Baingan Tamatar ki Sabzi | Eggplant and Tomatoes curry

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Course: Main Dish
Cuisine: punjabi
Author: Rekha Kakkar


  • 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.