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Brinjal bhaji

Spicy, tangy aubergine or egg plant

Brinjal bhaji

Chargrilled aubergine (egg plant) combined with spices to create a juicy side dish; the smoky aubergine tempered by tangy tomato.

1[Fresh ingredients are the key to this dish]
Preheat a griddle pan. Meanwhile slice the aubergine into rings ½ inch (3 cm) thick. Place the aubergine slices on the griddle pan and cook for about 3 minutes each side (until there is black charring from the pan’s ridges). Allow the aubergine to cool and then dice.

2[Brown stuff and spices simmering away]
Heat the ghee over a medium heat and add the mustard seeds. As soon as they begin to crackle add the remaining spices and chilli. Fry for 30  seconds, then add the brown stuff and curry leaves. Cook for a further 5 minutes.

3[The final dish, ready to serve]
Finally, add the chopped tomato, aubergine and coriander. Cook for 5 more minutes until the tomato has softened. Season to taste and serve immediately.



Serves 4
1 aubergine (egg plant), washed
½ tsp black mustard seeds
½ tsp fennel seeds
½ tsp chilli powder
½ tbsp curry leaves
½ tsp turmeric
½ pint (225 ml) brown stuff
½ green chilli, finely chooped
1 tomato, coarsely chopped
1 tbsp ghee, for frying
1 tbsp fresh coriander, finely chopped

Cook’s Notes

If you don’t have a griddle pan you can cook the aubergine under a grill instead.

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