Try this easy peasy Vegan Brinjal Bhaji for a fakeaway family dinner. Serve with Naan breador Basmati rice. With minimal prep, this curry is ready in a jiffy!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Course, Side Dish
Cuisine: British, Indian
Keyword: aubergine, Bhaji, brinjal bhaji, eggplant, indian side dish
Toss diced aubergine with oil and turmeric, then place it on a baking tray.
1½ tbsp Sunflower oil, 400 g Aubergine (Brinjal), ½ tsp Ground Turmeric
Transfer the baking tray inside the air fryer basket and roast the aubergine in the air fryer for 12-13 minutes until soft and tender with crispy edges.
If using an oven, preheat it to 190 C. Roast the diced aubergine for 25-30 minutes or until you have soft and tender flesh with crispy edges.
How to make Aubergine Bhaji
In a pan, heat oil and add onion, green chilli, ginger, and garlic. Fry until onions are soft and translucent (about 5-6 minutes).
1½ tbsp Sunflower oil, 170 g White onion (1 medium), 1 Green Chilli, 2 cloves Garlic, 5 cm Ginger
Add tomato puree, spices, salt, and water to the pan. Stir, cover, and cook the masala for 4 minutes.
60 g Tomato Puree (3 Tbsp), ½ tsp Ground Turmeric, 1 tsp Ground Cumin, 1 tsp Ground Coriander, ½ tsp Chilli Powder, 1 tsp Madras Curry Powder, Salt to taste, 1 cup Water
Add the roasted aubergine and water to the masala. Stir. Cover and cook for another 3 minutes. Taste and adjust the seasoning as needed.
400 g Aubergine (Brinjal), 1 cup Water
Squeeze lemon juice over the dish and garnish with fresh coriander.
½ Lemon Juice, 3 Tbsp Coriander leaves
Serve and enjoy your homemade Brinjal Bhaji!
Notes
Concentrated Tomato Puree is available in Tubes, easily available in supermarkets. You can use Tomato Puree or Paste in the recipe. I recommend using white onion or brown onion for bhaji recipe.