Brinjal Fry | Fried Eggplant Recipe
User Reviews
5
Brinjal Fry | Fried Eggplant Recipe
Description
The recipe starts by preparing eggplant slices 0.5 cm thick, soaking them in salted water to improve texture and flavor. After draining, the slices are marinated with a blend of spices including Kashmiri red chili powder, turmeric, garam masala, asafoetida (optional), and salt. The coated slices are then dredged in semolina or a similar flour to create a crisp coating once fried. Frying in neutral oil in batches with fresh oil each round ensures evenly golden slices without excess greasiness. The result is a dish with a flavorful, spiced batter encasing tender cooked eggplant.
This fried eggplant can be enjoyed as a side dish or snack and pairs well with rice or flatbreads in Indian meals. The spice mix and frying technique give it a vibrant color and crunchy outside contrasting the soft inside.
Variations include adding ginger and garlic paste to the marinade for more aroma or choosing healthier cooking by air frying, baking, or grilling the slices instead. Adjusting red chili powder changes the heat level. The recipe scales easily for larger or smaller quantities.
Ingredients
For marinating brinjal
- 250 grams eggplant large sized, (bharta baingan), having less seeds
- 1 teaspoon Kashmiri red chili powder or sweet paprika
- ½ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon garam masala
- 1 generous pinch asafoetida (hing), optional
- salt as per taste
Other ingredients
- 4 to 5 tablespoons semolina flour (rava, suji or cream of wheat) or gram flour or rice flour or cornstarch or all-purpose flour
- 4 to 6 tablespoons neutral cooking oil or add as required, generic cooking oil
Instructions
Preparation
- Rinse and then slice brinjal (aubergine or vankaya) in slices having 0.5 cm thickness.
- 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.
- Later drain all the water and take the brinjal slices in a large plate or tray.
Marination for brinjal fry
- Sprinkle ½ teaspoon turmeric powder, ½ teaspoon garam masala powder, 1 teaspoon kashmiri red chili powder and 1 generous pinch of asafoetida (hing).
- Sprinkle some salt as per taste.
- Mix and coat the spices evenly all over the brinjal slices.
- 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.
- Take each slice and place it on the rava.
- Evenly dredge and coat the brinjal slice with the rava. Dust of excess rava by gently tapping the slice.
Making fried eggplant
- Place the brinjal slices on the skillet or frying pan or tawa.
- Fry on medium heat. Let one side become crisp and light golden.
- 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.
- Remove the fried eggplant slices and place them on kitchen paper towels.
- 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.
Notes
- Increase red chili powder for a spicier version of Brinjal Fry.
- Adding ginger and garlic paste to the marinade introduces additional flavor layers.
- For a healthier preparation, try grilling, baking, or air frying the brinjal slices instead of deep frying.
- The recipe is easy to scale up or down based on serving needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 299mg | 12% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 149IU | 3% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 0.03mg | |
| Vitamin C | 0.1mg | 0% |
| Vitamin E | 6mg | |
| Vitamin K | 1µg | |
| Calcium | 7mg | 1% |
| Vitamin B9 (Folate) | 27µg | |
| Iron | 1mg | 6% |
| Magnesium | 9mg | 2% |
| Phosphorus | 23mg | |
| Zinc | 0.2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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