Baingan Tamatar Sabzi | Vegan & Sattvic

Baingan Tamatar Sabzi is a dish from northern India. It is traditionally served with rice, parathas or rotis. You can also eat it with Kuboos (Arabic bread/ Pita bread).

While this sabzi is a tad bit on the spicier side, you can also add Garam Masala powder to really spice things up!

Note: This recipe is sattvic. But you can also add onions to prepare Baingan Tamatar Sabzi. Just sauté diced onions along with the cumin seeds and green chilies.

Further Reading

What is a Sattvic Diet?

Serving Size

3-4 adults


  • 3-4 tbsp Olive Oil 
  • 6 medium Eggplants (baingan). There are many varieties of eggplant. I have used Indian eggplants.
  • 3 large ripe Tomatoes
  • 4 medium Green Chilies
  • 1 tbsp Black Mustard seeds
  • 1 tbsp Cumin seeds
  • 1 tbsp Ginger paste
  • 3/4 tbsp Turmeric powder
  • 3/4 tbsp Coriander powder
  • 1 tsp Red Chili Powder
  • Salt 


• Chop the eggplants into small cubes.

• Dice the tomatoes.

• Slice the green chilies. 


• Add the olive oil in a cooking pot and heat on medium flame. 

• Once the oil has warmed up, add the black mustard seeds. When the seeds start to crackle and pop, cover the pot with a lid and switch off the flame.

• When the seeds stop crackling, switch on the flame and keep it on low. Remove the lid. Add the cumin seeds. Wait until they start to simmer and brown.

• Add the green chilies. Sauté until they start to change color.

• Add the ginger paste and cook for 1 minute. 

• Add the eggplant cubes. Sauté them for 5 minutes on medium flame. Add a little water and cover the pot with a lid. Stir from time to time.

• Check from time to time if the eggplant cubes have become soft. If not, let it cook some more. If the water has been completely absorbed and the eggplants cubes are still not soft, sprinkle a little more water. Cover the pot with a lid.

• When the eggplant cubes become soft, add the tomatoes. Stir well.

• When the tomatoes become soft, add the powders: turmeric, coriander and red chili.

• Stir everything together and let it cook for 5 minutes.

• Add salt to taste. Cook for 2 minutes and switch off flame.

• Your Baingan Tamatar Sabzi is now ready to be served! Bon Appetit! 

2 thoughts on “Baingan Tamatar Sabzi | Vegan & Sattvic

  1. I just had Indian food last weekend, and it’s been a while since I was accustomed to Indian spice levels. I LOVE spicy food, but the heat and the amount of spice in Indian cuisine certainly did challenge me…but I enjoyed it! Baingan Tamatar Sabzi looks delicious, and I’d be keen on giving this a try. Thanks for sharing!

    Liked by 1 person

    1. Haha sometimes the Indian spice levels catch me by surprise too! When I have been out of touch with Indian food especially while traveling, it takes some time for my stomach to recalibrate. Let me know how the Baingan Tamatar Sabzi turns out! 🙂

      Liked by 1 person

Please leave a reply.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.