Aubergine Gujarat Curry – Brinjal Bhaji

The heath of the ginger and addition of chilli pepper make this dish rather spicy, but very interesting.
The addition of garam masala, cumin and coriander make this dish from simple to sensational.

  • INGREDIENTS
    2 Large Aubergine cut in bite size cubes
    1 Large Onion finely chopped
    2 Cloves Garlic minced finely
    4 Cm – Ginger cut in thin strips
    1 Large Teaspoon Garam Masala
    1 Teaspoon Ground Cumin
    1 Teaspoon Ground Coriander
    1/2 Teaspoon Chilli Powder
    3 Tablespoons tomato puree
    6 Tablespoon water
    3 Tablespoons Vegetable oil
    Salt & Pepper to taste

    METHOD
    Using a large heavy saucepan with a lid – Heat the vegetable oil and saute the onions until they start to brown at the edges. Add the garlic and ginger and saute for a few more minutes. Add the garam masala, cumin, coriander, salt & pepper and cook until you smell the spices coming through. Add aubergines and brown on all sides. Add the tomato puree and water and cook the aubergines at low heat, until they are very soft and the mixture start to thicken.

The secret lies in the amount of ginger you put in –
It makes the dish come to life !

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