Tomato and Brinjal Curry (dry)

Name: Tomato and Brinjal Curry (dry) (Baingan Tamatar)
Cuisine: India
Ingredients: 2 ozs (60 g) butter or pure ghee 12 ozs (340 g) tomatoes; 1 lb (455 g) brinjals; 3 to 4 ozs (85 to 115 g) thinly-sliced onions; 2½ teaspoonfuls salt; ½ teaspoonful white pepper; ½ teaspoonful red pepper; 2 to 3 shredded green chillies—optional

Baingan Tamatar

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Ingredients

1 lb (455 g) brinjals
2 ozs (60

Asia
India
Dinner
Vegetarian

Method

Peel and cut the brinjals into wedges. Rub on 1½ teaspoonfuls salt and leave them in a colander for half an hour to allow the moisture to drip. Wipe each piece carefully but do not wash.

Heat the butter or ghee; sprinkle ½