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.


  • 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


  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

If you have any comments or questions about this recipe, please post them to our Discussion Board. To link to this recipe on the forum, you may use the shortcode [recipe:13783]

Content copyright ©2001-2021 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2021 F² Limited. (All rights reserved. No copying without permission.)
Hosted by Digital Ocean
All comments and queries to [email protected]