The Bangladeshi Kitchen

Tomato Begun – Eggplant with tomato

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45 minutes
Prep: 15 minutes | Cook: 30 minutes | Servings: 2-4

There are many variations of eggplant and tomato. This is a simple one that appeals to the “just home from work, nothing cooked, feeling hungry, and the eggplant needs to be dealt with now” crowd. It may be short on steps but it is long on flavor.


  • 1 medium to large eggplant (cut to 1/2 inch cubes)
  • 1 large tomato, diced
  • 2 tbsp cooking oil
  • 1 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1/2 tsp nigella (kalojira) seeds
  • 1 tsp garlic powder or 1-2 finely chopped garlic cloves
  • 1 tsp cumin powder
  • 1/2 – 1 tsp chili powder
  • Salt to taste
  • Small bunch of cilantro, julienned


  1. Heat the oil in a pan over medium to high heat
  2. Add in the cumin, fennel, nigella and fennel seeds, stir fry until the seeds starts to splutter
  3. Add in egg plant and tomato and stir fry8-10 minutes until the eggplant starts to soften
  4. Add in the rest of spices and salt and stiry fry an additional 10 minutes or until the eggplant is completely cooked
  5. Mix in the cilantro just before serving

One Review

  1. Samantha Gomez

    I seen your Recipe looks tasty . I will try to make the Bangladeshi food . Sincerely your’s Samantha Gomez


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