Brinjal Bhaji is a popular Indian restaurant's side dish or main dish made with aubergine, onion, aromatic spices, and herbs.
Our aubergine curry Indian recipe is perfect for serving with other curries, rice and chapati.
Read on to learn how to make this aubergine dish at home or jump straight to what you need to know?
Jump to:
📖 Step by Step Recipe
Brinjal Bhaji (Indian Aubergine Curry)
Equipment
Ingredients
- 2 Large Aubergines (600g) - diced
- 3 tablespoon Olive Oil - for Roasting Aubergines
- Salt and Pepper
- 1 tablespoon Oil - for Onions
- 1 Onion - Finely chopped
- Handful of Fresh Coriander (Cilantro) - Stems - Cooking Leaves - Garnish
- 1-2 Chillies - finely chopped - adjust amount and type used to your taste.
- 4 cloves Garlic Cloves - finely chopped
- 1 tablespoon Curry Powder - or garam masala
- 1 teaspoon Cumin
- ½ teaspoon Turmeric
- 2 tablespoon Tomato Puree
- 1 can Chopped Tomatoes
- 1 teaspoon Soft Light Brown Sugar - optional
Instructions
- Dice aubergine, place in a large bowl and drizzle with olive oil, stir through to coat.2 Large Aubergines (600g), 3 tablespoon Olive Oil
- Spread aubergine in a roasting tin and season with salt and pepper. Place in preheated oven (at 200 °C fan / 220 °C / 425°F / gas mark 7) for 15 minutes.Salt and Pepper
- Meanwhile, heat oil in a pan over medium - low heat. Add onions, cook for 5 minutes until softened stirring often.1 tablespoon Oil, 1 Onion
- Separate the coriander leaves from the stalks, save the leaves for garnishing, and chop stems for cooking.Handful of Fresh Coriander (Cilantro)
- Once onions are soft and golden add coriander stalks, garlic and chilli stir fry for 2 minutes.Handful of Fresh Coriander (Cilantro), 1-2 Chillies, 4 cloves Garlic Cloves
- Stir in the spices, and fry for a few seconds.1 tablespoon Curry Powder, 1 teaspoon Cumin, ½ teaspoon Turmeric
- Next add tomato puree and stir into a curry paste.2 tablespoon Tomato Puree
- Add chopped tomatoes.1 can Chopped Tomatoes
- Taste and add some sugar if you like a sweeter sauce.1 teaspoon Soft Light Brown Sugar
- Once cooked, add roasted aubergines to the sauce, stir and bring to a boil for a few seconds.
- Simmer for 10 minutes uncovered until the sauce has thickened.
- Serve with coriander leaves sprinkled on top.Handful of Fresh Coriander (Cilantro)
Video
Nutrition
Equipment
It is best to prepare aubergine bhaji in a large pan or wok, stirring with a wooden/plastic spatula or spoon. You will also need a baking tray for roasted aubergine.
Ingredients
The ingredients needed to create brinjal bhaji are as follows, we include suitable substitute ingredients.
Aubergine
Aubergines and eggplants are the same things; they have different names in different countries.
The aubergine is the star of this Indian curry, so choose ones that are fresh and in season.
Small aubergines with thinner skins or baby aubergines are best. Avoid eggplants which are old, dull and wrinkly skinned.
Cut the aubergine into small cubes.
The best way to prepare aubergine is by cutting it into small cubes and drizzling them with oil.
We find it best to roast the aubergines while preparing the curry sauce. You could also gently stir-fry them instead.
Onion
Use brown or yellow onions finely chopped.
In a pan, gently fry the chopped onion in cooking oil, stirring occasionally. Cook until soft and golden.
Garlic and Chilli
Use garlic and green chillies, dried chillies or red chilli to add some heat to the Aubergine Curry.
You can choose your favourite type of chilli. We like it spicy, so we used two birdseye red chillies and included the seeds for extra heat.
Adjust the amount or type of chilli depending on how spicy you like your brinjal bhaji. Curry powder, which contains chilli powder, can add more spice.
Herbs
Separate the fresh coriander leaves from the stems and keep the leaves for garnishing the aubergine bhaji.
Meanwhile, chop the coriander stems and add them to the onion, garlic, and chillies.
Spices
Use aromatic Indian spices to make this authentic curry.
The spices used in this recipe are curry powder which contains Coriander Seed, Cumin Seeds, Salt, Chilli Powder, Fenugreek, Garlic Powder, Ginger, Paprika, Turmeric, Cinnamon, Black Pepper, Clove, Bay Leaf and Cardamom.
I use a medium heat curry powder from the supermarkets, you can adjust seasoning by using mild or hot instead or choose a different blend such as garam masala, tandoori masala or madras powder. Or make your own curry powder blend if you prefer.
I like to add a little extra turmeric and cumin for flavour.
Tomato Puree
Tomato purée thickens the brinjal bhaji and gives it a rich red colour; it is stirred with the onions and spices on medium heat to make the curry paste.
Tomatoes
We like chopped tomatoes. You can use ripe fresh tomatoes instead.
Sugar
Adding sugar to brinjal bhaji for extra sweetness is optional.
Use soft brown sugar or other suitable sweeteners.
Allow the curry sauce to boil, then simmer and stir occasionally.
Add the roasted aubergine to the prepared curry sauce. Stir through and simmer for 10 minutes, allowing the brinjal bhaji to thicken.
What to serve with?
Serve brinjal bhaji with fresh coriander leaves on top. Use it as a main dish and add side dishes like our jeera rice recipe and chapati for a complete meal.
Don't forget the cucumber raita yoghurt or mango chutney on the side!
Or serve as a side dish with other curry dishes, some paratha and onion bhaji.
Alternatives
If you don't love eggplant (aubergine) as much as we do?
Sticking with vegan recipes? use another vegetable to substitute it with, such as courgette, potatoes, or cauliflower.
You could also add chickpeas for a more filling recipe.
Meat Options
This Aubergine dish is a fantastic vegan recipe that is full of flavour.
But if you like meat, you can also add it to the aubergine bhaji for a heartier dish. Cooked chicken, lamb, and beef are all popular choices.
Or make some tandoori chicken kebabs or lamb shish to serve it with.
Low Fat Option
Whilst cooking a brinjal bhaji, the aubergine requires a lot of oil.
Try using spray or very little oil for a low-fat version of this curry.
Dry Aubergine Bhaji
If you prefer a dry sauce, follow the brinjal bhaji recipe but use only half a can of chopped tomatoes or none at all. Instead, use a splash of water.
Storage
If you have leftovers or like batch cooking, you can store the aubergine curry in an airtight container in the fridge for three days.
This aubergine recipe can also be frozen for 2-3 months.
Reheat until piping hot before serving.
What is Brinjal Bhaji?
Brinjal Bhaji, also known as aubergine curry or aubergine bhaji, is a popular Indian dish that dates back centuries. It is believed to have originated in the Indian state of Maharashtra.
Aubergine Curry was traditionally made with an eggplant called brinjal, which is native to India. However, you can make it with any eggplant.
More Indian Recipes
We have many Indian food recipes. For a fantastic curry night, try our balti, bhuna or pathia. We also have a choice of side dish rice to choose from; coconut, onion, pilau or plain basmati.
For another vegetarian-friendly curry recipe, try our Chilli Paneer.
More Aubergine Recipes
Love aubergine? We have other great recipes you can try too, like Aubergine Pasta, Turkey and Rice Stuffed Aubergines or Thai Green Beef Curry.
We hope you enjoy this recipe as much as we do! Aubergine bhaji is one of our go-to vegan recipes.
This brinjal bhaji recipe is sure to become your favourite curry! What's your favourite Indian recipe?
Let us know in the comments below, or tag us on social media. We love to see your photos!
Tush says
Great taste! Enjoyed this different way of cooking with aubergines instead of making an oro or with potatoes.
Thanks!
Luke and Kay says
Hi Tush, thank you for your 5-star review! We're so happy to hear that you enjoyed our Brinjal Bhaji recipe. It's always fun to mix things up and try new cooking methods. We hope you continue to enjoy our recipes and add some excitement to your meals. Happy cooking!
Jenny says
I have ordered this in Indian restaurants and I am so glad I learned to make it myself. Loved it and will try with coconut milk next time as others have suggested. I love Aubergine and this dish was always one of my favs. It’s easier than I thought! I especially like the fact I don’t have to salt and drain and that whole bit. Yumm
Luke and Kay says
Thank you so much for your kind words, Jenny! We are delighted to hear that you enjoyed making Brinjal Bhaji in your own kitchen. It’s great to know that it was an easy dish to make and that you liked the flavours even without salting and draining. 🙂
Wendy M says
Excellent xxx 😘 left the chillis 2 1/2 whole and sliced down the centre added roasted courgette too
Served with a side of yoghurt with dried figs chopped in - raitha
Basmati rice
Will definitely 💯 cook again.
Got leftovers might wilt spinach in tomorrow too.
Like previous comments of added other spices and coconut milk
Luke and Kay says
Hi Wendy,
Thank you for your delightful feedback, and we're thrilled to hear you enjoyed the Brinjal Bhaji recipe! Your additions sound absolutely scrumptious. Roasted courgette is a fantastic touch, and the chilli must have added a nice kick.
Serving it with yogurt and dried figs is a wonderful idea - the sweet and tangy combination would definitely complement the spices in the dish. And of course, nothing beats fluffy basmati rice as a side!
Wilted spinach will add a lovely fresh contrast to the leftovers. The added spices and coconut milk from previous comments will certainly elevate the dish further.
We're glad you'll be cooking this again. Looking forward to hearing about your future culinary adventures. Happy cooking! 🙂
Vera Murphy Whelton says
I knew this would be too mild for me so I added an extra chilli with its seeds and some hot chilli powder and a tablespoon of balti powder. I also added a can of low fat coconut milk. It was delicious and I had it as a main course as part of my low carb diet with tender stem broccoli. This was the nicest curry I’ve made in a while.
Luke and Kay says
Hi Vera,
Thank you for taking the time to review our Brinjal Bhaji. We are delighted to hear that you enjoyed your dish and that it went with your low carb diet! We also appreciate your creativity in adding an extra chilli, chilli powder, balti powder and a can of low fat coconut milk for more flavour. It sounds amazing!
Kit says
This is really good! Have bookmarked!
Kay says
Thank you for trying our recipe, kit! We're glad you enjoyed it.:)
Jessica says
I'm typically not a huge fan of eggplant, but my husband prepared this for supper last night and I was blown away. I absolutely love how bold the flavors are and that it's meatless. I'm adding this recipe to our weeknight dinner rotation.
Kay says
Thank you so much, Jessica 🙂
It's great to hear you and your husband enjoyed our brinjal bhaji recipe; it does make the perfect dinner 🙂
Andrea says
Thank you! I've been looking for more eggplant recipes. This looks amazing!
Kay says
Thank you so much, Andrea 🙂
Hope you enjoy our Brinjal Bhaji recipe, let us know what you think of the recipe?
Lindsay says
LOVE this! Vegetarian curries are our favorites, and I'm always looking for new ways to use aubergine. This one was a hit!
Kay says
Thank you, Lindsay 🙂
Hope you enjoy our aubergine curry its a great vegetarian option 😉
Nora says
Never heard of this curry before, but it sounds amazing! Love the additional turmeric! Can't wait to try it out! Thanks for sharing!
Kay says
Thank you, Nora; I hope you enjoy our Brinjal bhaji recipe; please let us know how you get on?