Brinjal bhaji – aubergine curry
by
- Side
- Easy
- 4
- 60 minutes
PT1H
Ingredients
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
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
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Brinjal bhaji – aubergine curry
