Brinjal bhaji – aubergine curry

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Ingredients

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Brinjal bhaji

1
Preheat the oven to 180°C/gas mark 4
2
Roast the aubergine in the oven or in a tandoor until completely soft. Peel away the skin and roughly chop the flesh
3
Heat the oil in a saucepan, add the onion seeds and sauté until they crackle. Add the ginger and green chilli and sauté over a medium heat until the ginger is golden
4
Add the onions and cook for 3–5 minutes, or until soft. Add the chopped tomatoes and stir in the powdered spices
5
Mix through the aubergine flesh and peas and heat through. Taste, adjust the seasoning as needed and serve with a garnish of coriander cress
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