Brinjal bhaji – aubergine curry

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Atul Kochhar's brinjal bhaji recipe is one of the ultimate Indian side dishes. A rich, simple aubergine curry that packs an amazing punch in terms of flavour.

First published in 2017

Ingredients

Metric

Imperial

Brinjal bhaji

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
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
4
Add the onions and cook for 3–5 minutes, or until soft. Add the chopped tomatoes and stir in the powdered spices
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

Combining the flavours of north, east and south India with the finest British produce, Atul Kochhar was the first ever Indian chef to receive a Michelin star in 2001.

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