Victorian Brinjal Bhaji is a traditional Anglo-Indian recipe from the 1860s for a for a classic dish of spiced brinjal (aubergine/eggplant) slices that are fried to cook. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Victorian Green Saag with Prawns.
General:
By bhahjee is meant fried. The two most generally approved vegetable bhahjees are those made of
bringals and pulwals. The following are the condiments, &c, used:—Mustard oil according to the
quantity of vegetable to be fried, a little ground turmeric and chilies, and some salt.
Take young full-sized bringals; wash them thoroughly, and slice them about an eighth of an inch
thick; dry them, steep them for half an hour in the ground condiments and salt, fry in oil, and serve
up hot.
Slice the brinjals (aubergines, eggplants) into rounds about 3mm (1/8 in) thick.
Scatter over and rub in the turmeric, chilli paste and salt, coating both sides of each slice. Set aside to marinate for 60 minutes.
Place a large frying pan over high heat. When hot, add the oil and then the brinjal slices (you may need to fry in two batches). Cook for about 4 minutes on the first stide, until golden brown then flip over and cook for 3 minutes on the other side.
If cookig in more than one batch transfer to the oven to keep warm. Add a little more mustard oil if feede dand fry your next batch.
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