Aubergine Bhaji, South Indian (Dry Curry)
Baingan (Brinjal) Bhaji, South Indian
It is easy to change the flavour of a vegetable bhaji by simply changing the tarka (tempering) ingredients or omitting onions, garlic etc. Serves 3-4
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Ingredients
| • | 500 gm. large aubergines or slender, finger aubergines |
| • | 2 tbsp. cooking oil |
| • | 1/2 tsp. mustard seeds |
| • | 1 tsp. urad or back gram dal, skinless or washed |
| • | 1 tsp. chana or Bengal gram dal. Skinless or washed |
| • | 10-12 curry leaves |
| • | 1-2 dry red chillies (optional)) |
| • | 1 tsp. salt |
| • | 1 tsp. turmeric |
| • | 1/2 tsp. chilli powder, adjust to taste |
Instructions
| 1. | Wash and cut large aubergines into 1-2 inch pieces. |
| 2. | Heat the oil in a wok. |
| 3. | Add mustard seeds and chana and urad dals. When mustard seeds splutter and dals being to turn golden, add curry leaves and stir for a few seconds. You may like to cover with a lid at this point, because seeds can jump all over your kitchen! |
| 4. | Add aubergines, spices and salt. Stir fry for a few seconds. |
| 5. | Turn heat down and cook covered, stirring from time to time, until aubergines are tender4. |
| 6. | Adjust seasoning. |
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