Aubergine Bhaji, Spicy (Dry Curry)
Baingan (Brinjal) Masaledar
Top Photograp; Step 4
Bottom Photograp; Finished product
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
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Ingredients
| • | 400-500 gm. small aubergines |
| • | 1/2 cup cooking oil of choice. Mustard oil is good for this recipe |
| • | 1 tsp. cumin seeds |
| • | 1 inch piece ginger peeled and chopped finely (1 tbs.) |
| • | 2 medium or 1 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. lime/lemon juice or vinegar |
| • | 1 tsp. Sugar |
| • | A handful of green coriander leaves, washed and chopped |
Instructions
| 1. | Wash and dry aubergines. This is important. If aubergines are wet, oil will splash everywhere when frying. If you still get a lot of spluttering fat, use splash guard (wire mesh). |
| 2. | Remove only tip of each stalk/tail, just to freshen the end. Make 2 slits, like a cross, along the entire length of the aubergines, leaving the stalk end intact. |
| 3. | Heat oil in a wok or kadhai. |
| 4. | Fry aubergines until soft and beginning to brown. Take out, drain oil and leave on a kitchen paper, to absorb excess oil. Keep aside. |
| 5. | Heat 1 tbs. of the leftover oil again. |
| 6. | Add cumin seeds and after a few seconds, add ginger. Fry for a minute. |
| 7. | Add all other ingredients, excepr coriander leaves. |
| 8. | Fry until oil separates. |
| 9. | Now add pre-fried aubergines and stir fry until everything is mixed well and looks shiny. |
| 10. | Add half coriander leaves and mix. Use remaining leaves as garnish. |
| 11. | Serve hot with Chapatties or Parathas or as part of an Indian meal. |
Notes
| • | These aubergines can used as a sandwich/pita bread filling. Also see Sandwich Selection. |
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