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Onion and mint bhaji, curried aubergine, coriander and lime emulsion Recipe

Onion and mint bhaji, curried aubergine, coriander and lime emulsion

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Onion and mint bhaji, curried aubergine, coriander and lime emulsion Recipe
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Recipe rating  (10 vote(s)) :
10 vote(s)
  • Preparation  10mins
  • Cooking time  15mins
  • Rest time  5mins

Ingredients ( pour people)

    For the vegetables
  • Garam masala : 1 tbsp
  • Aubergine(s) : 4 whole
  • Red onion(s) : 1 whole
  • Garlic clove(s) : 1 bulb
  • Fresh ginger : 10 g
  • Tomato(es) : 3 whole
  • Unsweetened coconut milk : 200 ml
  • Maldon salt : 6 pinch(es)
  • Green chilli(s) : 1 whole
  • Ground cumin : 5 g
  • For the emulsion
  • Lime(s) : 2 whole
  • Fresh coriander : 0.5 bunch
  • Maille Dijon mustard : 1 tbsp
  • Egg yolk(s) : 2 whole
  • Peanut oil : 300 ml
  • Maldon salt : 6 pinch(es)
  • For the vegetables
  • Onion(s) : 4 whole
  • Whole egg(s) : 2 whole
  • Plain flour : 150 g
  • Coriander seeds : 5 g
  • Cumin seed(s) : 5 g
  • Red chilli(s) : 1 whole
  • Fresh mint : 0.25 bunch
  • Maldon salt : 3 pinch(es)
  • Sunflower oil : 100 ml
  • For the garnish(es)
  • Fresh coriander : 0.25 bunch


  • 1For the aubergine

    Finely dice the onions, chili and ginger and puree the garlic.
    Dice the aubergine, de-seed the tomatoes and roughly chop the flesh.

    Heat a sauce pan until hot and add a splash of sunflower oil. Sweat the ginger, onion, chilli and garlic with the spices until the spices are cooked out.

    Add the aubergine and cook for a couple of minutes then add the chopped tomatoes and coconut milk. Cook until the aubergines start to break down and the mixture is thick. Season to taste.
  • 2For the emulsion

    Juice and zest the limes. Place in a food blender with the coriander and mustard and season with salt.
    Start to blend, slowly adding the peanut oil until thick and glossy.
  • 3For the Bhaji

    Finely slice the onions and dice the chilli. Pick the mint leaves and shred.
    Gently sweat the onion in a little oil with the coriander and cumin seeds. Let the mixture cool down, then bind with the eggs and flour and the finely sliced mint. Make into a cake and shallow fry in sunflower oil until golden and crispy.

  • 4To plate

    Arrange the curry in the middle of the plate. Place the Bhaji on top neatly. Do two neat swipes of emulsion either side and finish with fresh coriander leaves.

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Chef's tip

« Use chickpea gram flour for an authentic Indian onion bhaji. »

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