Brinjal Fry | Fried Eggplant Recipe

Preparation

1. Rinse and then slice brinjal (aubergine or vankaya) in slices having 0.5 cm thickness.
2. In a large bowl or pan take enough water. Add ½ teaspoon salt and mix. Soak the brinjal slices for about 10 minutes. The brinjal slices should be immersed in the water.
3. Later drain all the water and take the brinjal slices in a large plate or tray.

Marination for brinjal fry

1. Sprinkle ½ teaspoon turmeric powder, ½ teaspoon garam masala powder, 1 teaspoon kashmiri red chili powder and 1 generous pinch of asafoetida (hing).
2. Sprinkle some salt as per taste.
3. Mix and coat the spices evenly all over the brinjal slices.
4. Take 4 to 5 tablespoons rava or gram flour or rice flour in another plate. Also heat 1 to 2 tablespoons of oil on a tawa or frying pan or skillet. For frying each batch of 4 to 5 brinjal slices, add 1 to 2 tablespoons oil.
5. Take each slice and place it on the rava.
6. Evenly dredge and coat the brinjal slice with the rava. Dust of excess rava by gently tapping the slice.

Making fried eggplant

1. Place the brinjal slices on the skillet or frying pan or tawa.
2. Fry on medium heat. Let one side become crisp and light golden.
3. Then turn over and fry the second side till it becomes crisp and light golden. Flip a couple of times more for even frying. Fry till the brinjal slices are crisp and golden. This way fry the brinjal in three to four batches. Add more oil if required.
4. Remove the fried eggplant slices and place them on kitchen paper towels.
5. Serve brinjal fry hot or warm as a side dish with khichdi or dal-rice. You can garnish with few coriander leaves if you want.