Quick & Easy Brinjal Bhaji Recipe
A quick and easy Brinjal Bhaji recipe featuring roasted aubergine cooked with aromatic spices, tomatoes, and fresh coriander. This flavorful Indian-inspired dish is prepared using an air fryer or oven to achieve tender, crispy-edged aubergine, then simmered in a spiced tomato masala for a delicious and wholesome vegetarian meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Roasted Aubergine
- 1½ tbsp Sunflower oil
- 400 g Aubergine (Brinjal), diced
- ½ tsp Ground Turmeric
Masala Base
- 1½ tbsp Sunflower oil
- 170 g White onion (1 medium), diced
- 1 Green Chilli, sliced
- 2 cloves Garlic, diced
- 5 cm Ginger, julienned
- 60 g Tomato Puree (3 Tbsp)
- 1 cup Water (+ ½ cup if needed)
- ½ tsp Ground Turmeric
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- ½ tsp Chilli Powder
- 1 tsp Madras Curry Powder (or Garam Masala)
- Salt to taste
Finishing
- 3 Tbsp Coriander leaves, chopped
- ½ Lemon Juice
Instructions
- Preheat Air Fryer or Oven: Start by preheating your air fryer for 4 minutes at the required temperature, or if using an oven, preheat to 190°C (375°F).
- Prepare Aubergine: Toss the diced aubergine with 1½ tablespoons sunflower oil and ½ teaspoon ground turmeric until evenly coated.
- Roast Aubergine: For air fryer, spread the aubergine on a baking tray that fits inside the air fryer basket and roast for 12-13 minutes until soft with crispy edges. For oven, spread on a baking tray and roast for 25-30 minutes until tender and slightly crispy.
- Sauté Aromatics: In a pan over medium heat, warm 1½ tablespoons sunflower oil. Add diced onion, sliced green chilli, diced garlic, and julienned ginger. Fry gently for 5-6 minutes until onions are soft and translucent.
- Add Tomato Puree and Spices: Stir in tomato puree, ½ teaspoon turmeric, 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon chilli powder, 1 teaspoon Madras curry powder (or garam masala), and salt to taste. Add 1 cup water, stir well, cover, and simmer the masala mixture for 4 minutes.
- Combine Aubergine with Masala: Add the roasted aubergine along with an additional ½ cup water if needed to the pan. Mix gently, cover, and cook for another 3 minutes to allow flavors to meld.
- Finish and Garnish: Squeeze fresh lemon juice over the bhaji and sprinkle with chopped coriander leaves for a fresh, aromatic finish.
- Serve: Serve your homemade Brinjal Bhaji hot, perfect with rice, roti, or naan bread. Enjoy!
Notes
- Using an air fryer speeds up the roasting process and yields crispier edges compared to an oven.
- Adjust the amount of green chilli and chilli powder based on your preferred spice level.
- Additional water can be added to adjust the gravy consistency to your liking.
- This recipe is vegetarian and can be made vegan by ensuring the tomato puree contains no added dairy.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Find it online: https://cookedbygrace.com/quick-and-easy-brinjal-bhaji-recipe/
