Brinjal Fry recipe basically involves the brinjals/aubergines to be marinated in spice powders and are then shallow fried from both sides which makes the brinjals crispy grom the edges and deliciously soft in between. Traditionally for this recipe, large sized purple coloured brinjals are used. These brinjals are usually cut in round slices and fried. But in this post I have tried using the white variety of the brinjals and I have cut the brinjals length wise.
The brinjal fry is a quick to make side dish and I usually make this dish when I am short of time or feel a bit lazy to make a traditional sabzi that requires a lot of time 😉 . Brinjal fry can be accompanied by roti, paratha or even for lunch along with rice and dal.
Ingredients required for Brinjal Fry Recipe:
Whole brinjal/eggplant – 1-2 (big)
Coriander powder – 2 tsp
Red chilli powder – 1 tsp
Turmeric powder – 1/4 tsp
Garam masala – 1/ 4 tsp
Water – 1 tsp
Salt – As per taste
Oil – 2 tbsp (For shallow frying)
How to make Brinjal/Baingan Fry:
- Wash the brinjals and cut them length wise. Make 2-3 pieces out of the length wise cut brinjal. Alternatively you can also cut 1.2 inch round pieces of the brinjal.
- Now make a paste of all the masalas along with the salt with some water.
- Now coat the slices with the prepared masala paste and mariante it for about 10-15 minutes.
- In a flat skillet or frying pan, pour 2 tbsp of oil.
- When the oil becomes sufficiently hot, place a few of the brinjal pieces into the oil. Place in such a way that they do not touch each other.
- Now shallow fry on a medium to low flame till one side gets cooked. Flip to the other side and cook till done.
- Remove on a kitchen towel to remove excess oil.
- Your brinjal fry is ready. Serve it with roti or rice.