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The Vegetarian Curry Bible
Bengan Bhajee
Bhindi Bhajee
by Kris Dhillon
by Kris Dhillon
Aubergines are best cooked in plenty of hot oil and this dish demands that you do
not skimp on the oil during cooking although you may strain it off afterwards.
Buy plump aubergines with an even shiny purple colour.
Serves 4-6.
This is probably the most popular of the vegetable dishes served by Indian
restaurants. Buy fresh okra and look for young tender pods.
Serves four.
Preparation and cooking time: 20-25 minutes.
Preparation and cooking time.
Ingredients:
Ingredients:
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12 oz (350g) okra
Oil for deep frying
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1 lb (450g) aubergines
1 small green capsicum
1 cooking onion
3 tablespoon vegetable oil
1 cup curry sauce (page 20)
1 level teaspoon salt
½ to 1 teaspoon chilli powder
1 teaspoon ground cummin
1 teaspoon ground coriander
½ teaspoon garam masala
3 teaspoon lemon juice
1 teaspoon salt
½ teaspoon chilli powder
1 teaspoon garam masala
1 cup vegetable oil
Method:
1
2
3
4
5
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Wash and cut the aubergines lengthwise into quarters, and the cut into about 1
inch (2.5cm) thick wedges.
Cut the capsicum in a similar way, and peel and chop the onion coarsely,
separating the slices.
Place all the vegetables into a bowl and sprinkle on the salt and the spices and
mix well.
Heat the oil in a karahi or deep pan. When hot put in the vegetables and cook,
stirring frequently on a medium heat for ten minutes.
Turn down the heat slightly and cook for a further 10-15 minutes until the
aubergine wedges are soft but still hold their shape.
Allow the oil to settle for a few minutes and drain off if desired.
Serve hot.
Method:
1
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Wash the okra and pat dry. Top and tail the pods and cut into ¾ inch (2cm)
lengths.
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Heat the oil for deep frying and fry the okra for 7-8 minutes. Drain.
Heat the three tablespoons of oil in a deep frying pan and pour in the curry
sauce. Bring it to the boil and cook on a high heat until it becomes quite thick.
Turn down the heat and stir in the salt and spices. Add the okra to the pan and
mix well.
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5
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Cook uncovered for about three minutes and sprinkle on the lemon juice.
6
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Serve hot.
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