Mamta's Kitchen

Aubergine Bhaji, South Indian (Dry Curry)

Baingan (Brinjal) Bhaji, South Indian

Sushila Ravindranath

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

Note from Mamta: I sometimes add a dessert spoon of tamarind paste to it towards the end of cooking, which gives it a lovely, tangy taste.

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

  • *Optional from Mamta

  • 2 tsp. tamarind paste

  • 2 level tsp. jaggery or brown sugar

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 tender.

  6. *Add tamarind paste and sugar/jaggery, stir them in.

  7. Adjust seasoning.

  8. Serve with Boiled Riceand Sambhar

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