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Brinjal Bhaji By Linda Knight

Brinjal Bhaji


2 aubergines halved lengthwise

I red onion chopped

1 tbsp ginger/garlic paste

1 green chilli chopped

1 tbsp coriander stalks

1tsp each coriander,cumin,garam masala, Kashmiri chilli powder

2 tbsp tomato purée

1 tsp crumbled kasuri methi

100 ml water

Coriander leaves


Preheat oven to 180. Place aubergines fresh side down on a baking tray and brush the skins with a little oil. Cook for about 30 mins. Chop into bite size pieces when cool

Heat 2 tbsp oil in pan and fry red onion until translucent

Add chopped chilli with garlic /ginger and cook the rawness out

Add in the spices and tomato purée and cook a couple of mins. Add splash of water if sticking. Take care not to burn

Add the chopped aubergine to the pan, stir and add water

Add kasuri methi

Cover and cook for around 10 -15 mins, medium heat , stirring a few times to make sure it’s not sticking. When aubergine is cooked to the consistency you like stir through the coriander leaves , season and enjoy


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