Aubergine Bhaji Recipe
This is an authentic curry side dish in which the vegetables are coated in sauce and spices.
- 1 aubergine, large and chopped
- 1 ginger, finely chopped
- 1 medium onion, finely chopped
- 1 teaspoon mustard seeds
- 2 fresh green chillies, de-seeded, viened and copped
- 1 garlic clove, chopped
- 3 tablespoon olive oil
- 0.5 teaspoon tumeric
- 0.5 teaspoon fennel seeds
- 1 tablespoon tomato puree
Prepare the aubergines.
Slice the aubergines cross ways and then cut each slice into 4 pieces so you end up with wedges. Place the wedges in a colander and sprinkle them with salt. Leave the wedges to sit for 30 minutes.
Fry the onions.
Heat half the oil and add the chopped onion. Fry the onion for a few minutes over a high heat then add the mustard, fennel and wild onion seeds. Reduce the heat to low and cook for 10 minutes. After 10 minutes add the ginger, garlic and chilies and fry, stirring for another 10 minutes making sure nothing burns or browns. Now add the turmeric and cumin and fry for 1 minute
Make the sauce.
Add enough hot water to make the mixture fluid and add the tomato puree. Blend in the tomato puree and let the sauce cook gently over a low heat stirring occasionally, making sure the sauce does not dry out.
Fry the aubergines.
Heat the other half of the oil in a heavy pan and add the aubergine wedges. Stir them until they are coated in the oil. With the heat on low, fry the aubergines for 10 – 15 minutes, stirring occasionally until they have turned a brown speckled color. Once cooked remove them from the pan and drain them on absorbent paper.
Combine the ingredients.
Place the wedges in the pan with the sauce and stir to make sure they are covered with the sauce. Cook over a low heat for 15 – 20 minutes until the aubergines are cooked through. Stir occasionally but make sure you do not break up the aubergine. If the mixture starts to get too dry you can always add a little water.