Brinjal bhaji – aubergine curry
Ingredients
Metric
Imperial
Brinjal bhaji
- 500g of aubergine, whole
- 2 tbsp of vegetable oil
- 1 tbsp of onion seeds
- 1 tbsp of ginger, finely chopped
- 2 green chillies, chopped
- 100g of onion, sliced
- 100g of tomatoes, chopped
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp red chilli powder
- 100g of peas, blanched
- coriander cress, optional
SAVE RECIPE
Method
1
Preheat the oven to 180°C/gas mark 4
2
Roast the aubergine in the oven or in a tandoor until completely soft. Peel away the skin and roughly chop the flesh
- 500g of aubergine, whole
3
Heat the oil in a saucepan, add the onion seeds and sauté until they crackle. Add the ginger and green chilli and sauté over a medium heat until the ginger is golden
- 2 tbsp of vegetable oil
- 1 tbsp of onion seeds
- 1 tbsp of ginger, finely chopped
- 2 green chillies, chopped
4
Add the onions and cook for 3–5 minutes, or until soft. Add the chopped tomatoes and stir in the powdered spices
- 100g of onion, sliced
- 100g of tomatoes, chopped
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp red chilli powder
5
Mix through the aubergine flesh and peas and heat through. Taste, adjust the seasoning as needed and serve with a garnish of coriander cress
- 100g of peas, blanched
- coriander cress, optional
First published in 2017
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