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Aubergine Bhaji With Balsamic Vinegar (Dry Curry)
Baingan (Brinjal) Masaledar

Anila Gupta

Mamta: This recipe comes from my sister in-law in Delhi. It is a little more oil than usual, but the taste is worth a few extra calories! It is best made with small aubergines so that each one makes a serving. Serves 4

Edited June 2017

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400-500 gm. small aubergines
2-3 tbsp. cooking oil of choice. Mustard oil is good for this recipe
1 tsp. cumin/black mustard/carom/nigella/Panch Pooran seeds
1 inch piece ginger peeled and chopped finely (1 tbsp.)
1 onion, medium thick sliced
2 medium or 1 small cup chopped tomatoes
1 green chilli chopped finely.
1/2 tsp. turmeric
1/4 tsp. (or to taste) chilli powder
1/2 tsp. Garam Masala
1 tsp. vinegar. Deep, Balsamic is best. I sometimes use balsamic glaze vinegar
1 tsp. Sugar
A handful of green coriander leaves, washed and chopped (optional)


1.Wash and dry aubergines. Cut into 2 inch pieces. Small aubergines can be cooked whole, just make two diagonal slits along the entire length, leaving the stalk intact, so the pieces do not fall apart.
2.Heat oil in a wok or karahi.
3.Add cumin/black mustard/carom/nigella/panchpooran seeds. After a few seconds,when the seeds crackle, add onion and ginger. Fry for until onions are lightly browned.
4.Add aubergines and all other ingredients, excerpt vinegar, sugar and coriander leaves.
5.Stir fry until everything is mixed well.
6.When aubergines begin to soften, add tomatoes and stir in.
7.Cover and cook on medium heat, stirring from time to time, until aubergines are cooked and look shiny.
8.Add sugar and vinegar. Taste and adjust amount to your taste. Adjust seasoning.
9.Add half coriander leaves and mix. Use remaining leaves as garnish.
10.Serve hot with Chapatties or Parathas or as part of an Indian meal.


These aubergines can used as a sandwich/pita bread filling. Also see Sandwich Selection.

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