Save to your scrapbook
Chilli and Garlic Braised Aubergine Bhaji
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This spicy, one-pot main course dish is from the Punjab, in north-east India. The characteristic fat of the area is mustard seed oil, giving the cooking of the region a distinctive, pungent flavour. For the same effect, this recipe uses mustard seeds.
Serve the bhaji with a topping of caramelised onion, alongside a mint raita (plain yoghurt with freshly chopped mint) and soft flatbreads.
This recipe was first published in Sat Sep 01 01:00:00 BST 2001.