Brinjal Bhaji Recipe (Indian Aubergine Curry)

Brinjal Bhaji is a vegetarian side dish served in Indian restaurants and takeaways. Aubergines are sauteed in an onion tomato gravy with Indian spices. This Indian Aubergine Curry can be ready in 20 minutes. It is vegan and gluten-free.

What is Brinjal Bhaji

Brinjal means aubergine and Bhaji means dry curry. It is also known as Indian Aubergine Curry, Eggplant Bhaji or Aubergine Bhaji.

The dish originates in India but is most commonly found on Indian restaurant menus and takeaways in the UK curry houses, America and Europe.

Pan fried aubergines are stir-fried in a onion, garlic and tomato masala and basic Indian spices. The finished curry is garnished with plenty of fresh coriander.

It is served Indian restaurant style with Indian bread like naan or chapatis, Tarka dal, and rice.

It is a rich curry full of robust flavour but is fairly simple to make, similar to this Bhindi Bhaji.

Ingredients

Brinjal Bhaji recipe ingredients are easily available in most local grocery stores.

Aubergines - Authentic Brinjal Bhaji is made using Indian aubergines called baingan. Depending where you live, feel free to any type of eggplant except white, green or pea aubergines. I have used the large aubergines sold in British supermarkets.

Slice the aubergines into cubes or batons. Do this just before cooking as aubergines oxidise and discolour fast.

The aubergines are pan-fried first as they have a spongy flesh that contains moisture.

Buy eggplants that have glossy smooth skin, are firm and have a bright green stalk.

Onions - I have used a large white onion. You can also use red. Finely chop or slice your onions

Garlic - Use fresh garlic where possible and mince but you can also use garlic paste

Ginger and green chillies - I have used fresh ginger and green chillies that are crushed. Alternatively use red chillies.

Tomatoes - I have used tinned chopped tomatoes. You can also use crushed tomatoes or tomato paste with one freshly chopped tomato.

Spice powders - you will need red chilli powder, turmeric powder, ground cumin and coriander powder and garam masala. Alternatively, use curry powder or this Madras Curry Powder

Cumin seeds - cumin seeds are added to hot oil to release flavour. You can use mustard seeds as an alternative.

Kasoori methi - these dried fenugreek leaves or kasuri methi are used in Indian cooking to taste restaurant style. I highly recommend adding if you have it but omit if you don't.

Oil - I have used olive oil but you can use vegetable, sunflower oil as well. Do not use a strong flavoured oil like coconut as it will change the flavour. You need to use oil generously for this recipe.

Coriander/cilantro - freshly chopped coriander leaves for garnish.

Optional

Nigella seeds (Black Onion Seeds) also known as Kalonji- most of the curry house and takeaways use it.

Sugar (brown or white) - to reduce any bitterness in the curry.

How to make Brinjal Bhaji takeaway style

Keep all the ingredients ready as this Indian aubergine Curry cooks quite fast.

Wash the aubergine and pat dry using a clean kitchen towel. Cut the aubergine into medium size dice just before you start cooking.

Add oil in the frying pan, and saute aubergine pieces on medium heat for few minutes or until lightly brown. Remove from the pan, keep it aside.

In the same pan, add more oil. Once oil is hot add cumin seeds and black onion seeds (if using). When they sizzled add chopped onion.

Once the onions are translucent and soft or light pink, add minced garlic, ginger and green chillies. Stir for few seconds. Then add red chili powder, turmeric powder, cumin-coriander powder and garam masala, mix well and add tomatoes.

Let the tomatoes and onion mixture cook until you see oil leaving the masala.

Pour a dash of water and season with salt. Mix well. Add sauteed aubergine into the masala, cook aubergine until it becomes soft, keep stirring occasionally.

Sprinkle kasoori methi and mix well. The curry should be thick. Remove from the heat, add sugar (if using) and stir once more. Sprinkle freshly chopped coriander and serve

Roast Aubergine in Air Fryer

You can also air fry the aubergine or roast in the oven instead of pan-frying.

To air fry, preheat the air fryer to 200C or 400F.

Cut the aubergine in chunks as above. Spray over cooking oil or toss the aubergines in oil.

Air Fry the aubergine for 10-15 minutes or until the aubergine shrinks a little. The eggplant will become tender and the outside becomes golden brown.

Temperatures and timings may vary depending on your air fryer, water content of your vegetables and size you have cut.

Serving Suggestion

Brinjal Bhaji can be served as a main or as a side dish.

Serve alongside takeaway style pilau rice, Gujarati chapati or garlic and coriander naan.

As it is a dry curry, I like it with a dal such as Dal Fry - similar to Tadka dal in British Indian Restaurants.

Easy Mango Mousse without egg would make a great dessert.

Storage

Store leftovers in an airtight container. The curry will keep well in the fridge for 3-4 days. Reheat in a pan or in the microwave.

You can freeze brinjal bhaji but the aubergines may loose their texture upon defrosting.

Note

Baingan bharta and brinjal bhaji are both Indian dishes made with eggplant or aubergine. However, they are prepared differently and so have unique flavours.

Onion bhaji and brinjal bhaji may have similar names but are very different recipes.

Onion bhaji is a fritter or pakora. It is served as an appetizer alongside poppadoms and Indian Mint Sauce.

In this case, "bhaji" in Onion Bhaji refers to bhajiya or fritters, but "bhaji" in Brinjal Bhaji means dry curry or sabji.

You can also make Onion Bhaji in Air Fryer.

Other Indian Mains

Aloo Butter Masala

Authentic Chana Masala

Bombay Potatoes

Shahi Paneer

Chana Saag

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Note – This recipe was posted on our blog on the 11th of December 2015 since I have updated the post with new content and pictures.