Brinjal Bhaji (Aubergine Bhaji)
Simple, quick brinjal bhaji recipe made with aubergines, tomatoes, onions, and a handful of aromatic Indian spices. Create this classic Indian vegetable side dish at home in 30 minutes. Serve with plain naan, chapati or fluffy basmati rice.
Servings: 4
Calories: 109kcal
Ingredients
- 2 Aubergine 2 large aubergine about 200 gram each ( Aubergine/Eggplant/Brinjal ), cut small dices
- 1 Onion Shallot or Brown onion, finely chopped
- 2 Tomatoes Large vine ripened tomatoes, cut small dices
- 3 cloves Garlic Finely chopped/grated
- 3-4 Dry chili Dried red chilli, deseeded and cut small pieces
- 3-4 Fresh chilli Fresh green/red chillies ( optional ) , cut thin slices
- 2-3 tbsp Vegetable oil Sunflower or neutral flavour oil
- Handful Coriander Roughly chopped
- 1 tsp Salt Or salt to taste
- 1½ cup Water Add more water if needed
Spices
- 1 tsp Turmeric
- 1 tsp Chilli powder
- 1 tsp Garam masala
- ½ tsp Coriander powder
- 1 tsp Cumin seeds
- 2 Bay leaves
- 1 tsp Mustard seeds
Instructions
- Heat the large pan into medium heat, drizzle 1 tbsp of oil. Add aubergine dices, season with ½ tsp of salt, and saute for 2-3 minutes until brown. Then remove from heat and set it aside.
- In the remaining pan, drizzle 2 tbsp of oil and heat the oil into medium heat. Add mustard seeds, cumin seeds, and bay leaves. Once they start to sizzle and pop, add chopped onions. Saute the onions until translucent, then add the chopped garlic and cook until the onions and garlic are slightly brown.
- Then add the tomatoes and cook until the tomatoes are soft and colour changed. Add turmeric, chilli powder, garam masala, and coriander powder and quickly stir for few seconds.
- Next, add the fried aubergine dices back in the pan, and pour the water in. Add ½ tsp of salt.
- Bring it to simmer and reduce the heat to low. Close the lid and cook for 15-20 minutes or until the aubergine is tender and the curry sauce is thick. Stir occasionally and add more water if needed. Make a taste test and adjust salt to taste.
- Once the aubergine is cooked, turn off the heat. Sprinkle freshly chopped coriander and chillies. Transfer to serving plate and serve with naan or rice.
Notes
- Aubergine - Aubergine is also called brinjal or eggplant in some countries. Use any large aubergine cut into small dice. Do not use Thai small green/white aubergine or pea aubergine for this recipe.
- Tips - Buy aubergine that has glossy smooth skin, and has weight. The texture should be firm but not too hard.
- Dried chillies - You can skip dried chillies or they can be substituted with half a teaspoon of crushed chillies flakes.
- Vegetable variation - You can also add other vegetables like, potatoes or carrots, cut into small cubes.
- Black mustard seeds - black mustard seed has an aromatic, pungent, nutty flavour. Ideal to add to this recipe. You can find mustard seeds in local Indian grocery stores or supermarket Asian aisles.
- Can you reheat it? This recipe freezes and reheat well. Once it cools down, store in an airtight container and keep in fridge or freezer for later use. Reheat over stovetop or microwave until piping hot. Add 2-3 tbsp of water if needed. Add freshly chopped coriander and green chilies on top before serving.
- You can serve up to 4 people as a side dish or pair it with basmati rice or naan and serve it as a main dish.
Nutrition
Calories: 109kcal | Carbohydrates: 24g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 608mg | Potassium: 875mg | Fiber: 10g | Sugar: 13g | Vitamin A: 1144IU | Vitamin C: 65mg | Calcium: 56mg | Iron: 2mg
