Bengan bhajee recipe

Recipe ingredients

1 pound aubergines
1 small green capsicum
1 cooking onion
1 teaspoon salt
1/2 teaspoon chilli powder
1 teaspoon garam masala
1 cup vegetable oil

How to make bengan bhajee

Wash and cut the aubergines lengthwise into quarters and the cut into about 1 inch 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 to 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.