Spicy Brinjal Bhaji |

Spicy Brinjal Bhaji

It’s a very spicy dish. It is a pan fried with some of the exclusive Indian spices.

It is a dish of north-western side of India. So, it is best enjoyed with rotis and chapattis. Moreover, it provide essential nutrients, for instance it is a very good source of potassium and contains of water and fiber. It best suits for vegetarians.

Preparation Time: 5 mins
Marination Time: 5 mins
Cooking time: 11 mins

Spicy Brinjal Bhujji Ingredients

Spicy Brinjal Bhaji Ingredients


  • 6-7 pieces of fresh and small brinjal
  • Turmeric powder – 1tbs (small)
  • Kashmiri red chilly powder-1 ½tbs (small)
  • Dhania powder/ coriander powder- 2tbs(small)
  • Curd- 1 bowl (medium)
  • Garam masala powder- 1tbs (small)
  • Tomato sauce- 3tbs (large)
  • Homemade tomato puree-2tbs(large)
  • Pan fried jeera powder/ fried cumin seeds powder-1tbs(small)
  • Kasuri methi/ fenugreek leaves-1tbs(small)
  • Coconut milk- 1cup
  • Ghee-1tbs(large)
  • Coriander leaves
  • Refined white oil – ½ cup (small)
  • Salt and sugar to taste


Wash the binjals well. Then, keeping the stem as it is, with a knife cut half portion of the brinjal into four halves.

Now, take a bowl, add curd, turmeric, Kashmiri chilly powder, dhania powder, garam masala powder, salt and sugar. Mix it well. Make a batter like this:

Spicy Brinjal Bhujji Batter

Spicy Brinjal Bhaji Batter

Now, stuff this half of this mixture into the brinjals nicely. And keep the other half of the mixture aside. Keep it marinated for 5mins.

The stuffed brinjals will look like this:

Spicy Brinjal Bhujji- Stuffed

Spicy Brinjal Bhaji- Stuffed

Now, heat a pan. Add oil to it. Now, add the stuffed brinjals into it slowly. Fry it well till brown.

Then, add tomato sauce, homemade tomato puree(Grind together tomatoes, boiled red chilies, some garlic and salt then to this paste add 1tbs (small) liquid corn flour and stir it well) into it. Toss it well.

Now, add the left over mixture of curd into it and stir it well.

Now, keep it on heat for 5mins covered. When you will notice its turning red and oil starts, coming out of it, and then add fried jeera powder and kashuri methi into it. Stir it slowly.

Then, pour the coconut milk into it. Again, cover it for 3mins. Now, when you will find that that it turns red in colour, oil is coming out of it, and it’s almost dried up, that means its ready, now add ghee into it.

Spicy Brinjal Bhujji

Spicy Brinjal Bhaji

Serving Instructions

Pour it in a serving plate and garnish it with coriander leaves. Best serve hot with chapattis, rotis and parathas.

Pasta with spicy roasted eggplants pesto

It is grilling season and I have been doing quite a bit of grilling lately. I even grilled pizza with great results. By the way I have to grill pizza again and take pics and write a post. It turned out so awesome I must share it with you guys!

Anyway another thing that I have been grilling a lot are eggplants. This last time I roasted half eggplants and marinated them in a spicy oil, chili flakes and caper marinate. We ate some at the barbecue dinner but were left with a couple, so I decided to transform them in a great sauce for my pasta. All I had to do was to blend them and add a couple of pine nuts: et voila’ a great sauce!

By the way this was my favorite recipe for July and I am sharing it on YBR: please stop by Nancy’s site and sign up with your best recipe! And don’t forget to check out the round up on the 31st and have a look at all the wonderful recipes posted for July!

Pasta with spicy roasted eggplants pesto

Pasta with spicy roasted eggplants pesto



For the roasted eggplants:

    1. Start by cutting the eggplants in half lengthwise and then score the pulp with diamond shaped cuts. Salt the eggplants and put them cut side down in a colander to drain some of their liquid. Let rest for about 30 minutes.
    2. Meanwhile, warm up some oil and add in the chopped garlic with the anchovies the chili flakes and the oregano. Let it cook until the garlic is well roasted and the anchovies have dissolved in the oil. Put the oil in a shallow container that can hold the eggplants in a single layer.
    3. Squeeze the water from the eggplants and place them in the aromatic oil. Let rest for 5-10 minutes and then start grilling.
    4. You can roast the eggplants in the oven or on the grill. Just place the eggplants cut side down on the grill and let them cook until they become soft throughout (10-15 minutes). Take them off the grill and put them back in the container with the marinade.
    5. You can enjoy the eggplants hot, warm or cold and you can even preserve them in a jar covered in oil. Or you can use them for this great pasta sauce.

For the pasta

  1. Cook the pasta according to box instructions. I usually use fusilli or rotini because they can hold well a thick sauce. While the pasta is cooking prepare the sauce by blending the eggplants with their marinade, the basil, and the tzatziki. If the sauce is too thick add a bit of water from the boiling pasta.
  2. When the pasta is ready drain it and dress it with the eggplant sauce. For a bit of crunch, toast a spoon or two of pine nuts and sprinkle them on top of the pasta.
  3. Enjoy!

Simple spicy pasta

Recently I have received a sample of all products from Ariosto seasoning. Ariosto is an Italian brand which produces different kind of seasonings.  As most Italians I was familiar with those for roasted potatoes, grilled fish and roasted meat, but I didn’t really know the ones for pasta. I tried the chili peppers and garlic seasoning and I was hooked. It was spicy and delicious. I made pasta 2 days in a row using it.

The seasoning is so good, that it is enough to pair it with good oil and well cooked pasta to have a winning meal. And this pasta above I made for lunch in the time needed to take a shower. Of course you can do your own mix of spices and reproduce the mix using chili powder and garlic and salt, but it’s going to be hard.

I know I’m sounding like a commercial, but although they send me the free samples, they are not paying me and these opinions are my own. If you are curious to try the product, you can find it online here and in specialty stores, particularly on the East Coast. For more info check out their website.

Simple spicy pasta


  • 3 oz. pasta
  • 10 cherry tomatoes
  • 1 tsp capers
  • 1 tsp garlic and chili peppers Ariosto seasoning
  • Extra virgin olive oil


  1. Cook the pasta according to the box instructions.
  2. While the pasta is cooking wash the tomatoes and cut them in half. When the pasta is cooked drain it in a colander. Place the tomatoes, capers and seasoning in the hot pot. Mix in the pasta and add enough oil to coat it.
  3. Is going to be spicy and delicious both hot or cold.

Spicy Mediterranean yogurt dip

I’m posting late today. I’ve just been too busy with going back and forth from Minneapolis and enjoying the beautiful sights on I94…  So, yesterday after getting home form Minneapolis, I was invited to a poker game (that I lost with a run to a flush), and I figured I could whip together a quick dip to munch on during or before the game.

I mixed up a Mediterranean flavored dip with sundried tomatoes, capers and olives and a little chili paste to amp up the flavor. It looked like it was really appreciated! And it is very easy and quick to make. I suggest you give it a try for your next party!

Spicy Mediterranean yogurt dip


  • 1 cup strained or Greek yogurt
  • 1/3 cup chopped sundried tomatoes
  • 1/4 cup kalamata olives
  • 1 tbsp capers
  • 2 tsp garlic-chili paste (or siracha)
  • salt
  • pepper
  • oregano


  1. Roughly chop the olives, tomatoes and capers.
  2. Mix all of the ingredients.
  3. Enjoy!