Tag Archives: aubergine bhaji

31Jul/15

Spicy aubergine bhaji

Aubergine bhaji(3)

Apart from potatoes, aubergines are second on my list of most used vegetables.  You can curry them, stuff them or dip in flour and fry them – I have even used aubergines in my vegetable biryani with very good results and of course aubergine pickled in vinegar with garlic and a some mint is delicious.

This is a spicy aubergine bhaji where I have used a mix of whole spices generally known as Panchporan – it is a mix of black mustard seed, fenugreek seed, fennel seed, cumin seed and black onion seed and is available in most Asian stores, some large supermarkets like Tescos or buy it online – click here)

Ingredients

1 large aubergine, cut into large cubes
3 tablespoons oil
2 teaspoons panchporan (a mix of black mustard seed, fenugreek seed, fennel seed, cumin seed, black onion seed, available at Asian stores or online here)
1/2 teaspoon turmeric
1 teaspoon curry powder
3 cloves garlic, chopped finely
1 inch piece ginger, chopped finely
2 medium tomatoes, chopped
½ tablespoon tomato puree
Chopped fresh coriander (optional)

Method

  • Heat oil and add panchporan
  • Let the spices brown for a minute or so until the seeds begin to pop – add all the other ingredients except aubergines

Aubergine bhaji

  • Cover and cook tomatoes on low heat for about 15 minutes – you shouldn’t need water, but if you do add a small splash
  • Add aubergines, cover and cook for another 15 minutes
  • Sprinkle fresh coriander and serve with rice or any flat bread