Brinjal bhaji, also known as “aubergine bhaji”, is a vegan aubergine recipe that is typically served as a starter or side dish as part of an Indian meal. Cook the aubergine in the tandoor or alternatively, smear a little oil on the aubergine and roast it in a moderate oven for about 10-15 minutes.
These keto onion bhajis are packed with tender sweet onion, aromatic spices, coated in a crisp almond batter and pan fried until golden. These make for a great side to keto curries or as a snack with raita dipping sauce. Add the ground almonds, baking soda, turmeric, cumin, coriander, salt, pepper and lemon juice to a food processor.
Finely slice the onion and add to the bowl with the batter. Stir well, so that the onion and batter are combined. Heat the oil in a small saucepan over a high heat. Once hot, scoop a tablespoon of the onion and batter mixture at a time and very carefully spoon into the pan. You should be able to fry 3 bhajis at a time.
This rich dip is made with bell peppers, garlic, cilantro, onion and parsley. A comforting bowl of soup with the goodness of tomatoes, milk and oven roasted baingan, it is a must try if you love brinjals. Crisp and comforting!Gram flour, baingan, rice flour and coriander leaves teamed up with the sweet taste of raisins is a must try for you.