eggplant bajji curry

21 Apr 2025

Eggplant bajji curry is a delicious and flavorful South Indian dish that can be enjoyed as a side dish or as a main course. Here is a recipe to make eggplant bajji curry at home:

Ingredients:

2 large eggplants, sliced into thin rounds

1 cup chickpea flour (besan)

1 tsp red chili powder

1/2 tsp turmeric powder

1/2 tsp cumin powder

1/2 tsp coriander powder

1/2 tsp garam masala powder

Salt to taste

Oil for frying

2 tbsp oil

1 onion, finely chopped

2 tomatoes, finely chopped

1/2 tsp ginger paste

1/2 tsp garlic paste

1/2 tsp mustard seeds

1/2 tsp cumin seeds

A pinch of asafoetida (hing)

Coriander leaves for garnish

Instructions:

In a mixing bowl, add the chickpea flour, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, and salt. Mix well.

Add water gradually to make a smooth batter. The consistency of the batter should be thick enough to coat the eggplant slices.

Heat oil in a frying pan over medium heat. Dip the eggplant slices into the batter and coat them well. Fry the coated eggplant slices until golden brown and crispy.

Drain the fried eggplant slices on paper towels to remove excess oil.

Heat 2 tbsp of oil in a separate pan. Add mustard seeds and cumin seeds, and let them splutter. Add asafoetida, onion, ginger paste, and garlic paste. Sauté until the onions turn translucent.

Add the chopped tomatoes and cook until the tomatoes are soft and pulpy.

Add the fried eggplant slices to the tomato mixture and mix well. Add salt to taste.

Cover the pan and simmer on low heat for 5-10 minutes until the eggplant is cooked through and the gravy thickens.

Garnish with coriander leaves and serve hot with rice or chapati.

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1/2 cup bread crumbs

1/2 cup finely chopped onion

1/4 cup chopped coriander

2 teaspoons minced garlic

2 teaspoons minced ginger

1 teaspoon garam masala

1/2 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon turmeric

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

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