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Brinjal Bhaji-Indian Aubergine Curry with fresh coriander on top
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5 from 56 votes

Brinjal Bhaji (Indian Aubergine Curry)

Brinjal Bhaji is perfect for any occasion and can be served with other curries, rice, chapati or naan bread.
This recipe uses fresh aubergines, onions, and a variety of spices to create a mouth-watering curry that will tantalize your taste buds.
So, if you're looking for a delicious and authentic Indian dish, then look no further than this medium heat aubergine curry!
Prep Time7 minutes
Active Time38 minutes
Total Time45 minutes
Course: Dinner, Main Course, Side Dish
Cuisine: British, Indian
Keyword: aubergine bhaji, aubergine curry, brinjal bhaji, brinjal curry, indian aubergine curry, vegan curry
Yield: 4 People as a main dish
Calories: 940kcal
Author: Luke and Kay - Flawless Food

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
    Cutting up aubergine into cubes on a green chopping board
  • 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
    Cubed aubergine on a baking tray being placed into the oven by hand
  • 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
    Frying chopped onion in a frying pan
  • Separate the coriander leaves from the stalks, save the leaves for garnishing, and chop stems for cooking.
    Handful of Fresh Coriander (Cilantro)
    Pulling away coriander leaves away from the stems by hand
  • 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
    Frying chopped onion and Chopped garlic, red chillies, and coriander stems in a pan
  • Stir in the spices, and fry for a few seconds.
    1 tablespoon Curry Powder, 1 teaspoon Cumin, ½ teaspoon Turmeric
    Frying chopped onion and Chopped garlic, red chillies, turmeric, cumin,curry powder and coriander stems in a pan
  • Next add tomato puree and stir into a curry paste.
    2 tablespoon Tomato Puree
    Tomato puree being poured into a frying pan with chopped onion and Chopped garlic, red chillies, turmeric, cumin,curry powder and coriander mixed together in a pan
  • Add chopped tomatoes.
    1 can Chopped Tomatoes
    Chopped tomatoes being poured into a frying pan on top of fried onions and Chopped garlic, red chillies, turmeric, cumin,curry powder and coriander mixed together in a pan
  • Taste and add some sugar if you like a sweeter sauce.
    1 teaspoon Soft Light Brown Sugar
    Brown sugar being added to the curry mix in a pan
  • Once cooked, add roasted aubergines to the sauce, stir and bring to a boil for a few seconds.
    Chopped aubergine on top of curry mix in a pan
  • Simmer for 10 minutes uncovered until the sauce has thickened.
    Stirring chopped aubergine into the curry mix with a spoon to form our brinjal bhaji
  • Serve with coriander leaves sprinkled on top.
    Handful of Fresh Coriander (Cilantro)
    Picking up our brinjal bhaji with a spoon

Video

Nutrition

Calories: 940kcal | Carbohydrates: 101g | Protein: 17g | Fat: 61g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 41g | Trans Fat: 1g | Sodium: 635mg | Potassium: 3528mg | Fiber: 37g | Sugar: 55g | Vitamin A: 1375IU | Vitamin C: 139mg | Calcium: 323mg | Iron: 11mg