Brinjal Bhaji (Aubergine Bhaji Recipe)
Indian restaurants in the UK make the best aubergine famous as brinjal bhaji. Here is a quick and easy recipe that you can make at home. It's a South Indian eggplant curry cooked with purple eggplant, sautéed onions, tomatoes, and with a combination of traditional Indian spices.
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Servings: 2 Persons
Ingredients
- 2 Cups Brinjal cubes (Aubergine)
- 1 tablespoon Oil
- ½ Cup Onion chopped
- ½ Cup Fresh Tomato Paste
- 2 Cloves Garlic Chopped
- 1 teaspoon Salt
- ⅓ teaspoon Black Salt
- ½ teaspoon Red Chili Powder
- ⅓ teaspoon Turmeric Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Garam Masala
Instructions
- In a heated pan, pour oil. Sauté finely chopped onion and garlic until it changes color.
- Add spices and give it a good mix. Cook it for about 1 or 2 minutes on medium heat to get rid of spice rawness.
- Now add tomato paste and cook on high heat to get 1-tone curry.
- Add brinjal cubes and cook on high heat for about 1 or 2 minutes. Keep stirring during this process to mix the brinjal with the curry.
- Add a splash of water and give it a good mix.
- Cover the pan and cook the brinjal on low heat for about 10 to 15 minutes.
- After 15 minutes, it will be ready to serve.
Notes
- Properly wash and clean the brinjal/eggplant before use.
- Always cut eggplant at the time of cooking otherwise it will turn to change the color.
- Brining the eggplant is not necessary for this recipe but if you like to do then go for it.
- Use good quality eggplant.
- For brinjal bhaji, use it with skin.
- Never cook eggplant for a long time.
- Pre-salting is not necessary for this recipe.
- Avoid making the bhaji watery in texture. It needs to be thick, consistent, and semi-dry in texture.