Eggplant fry

Eggplant is a type of brinjal commonly seen in US and other western countries. I like brinjal fry back in India but here we get a little large brinjal and eggplant but not the ones which is small and stout :)
So i explored ways of cooking this eggplant in an interesting way and ended up with this spicy masala fry. Inspired by the fish fry masala we do every other day.


1 eggplant

1 tsp chilli powder

1/4 tsp turmeric powder

1/4 salt

1/2 tsp cumin powder

1/2 tsp garam masala

1 tsp dried oregano leaves or 1 tsp fresh chopped parsley leaves

2 tsp finely chopped coriander leaves

3 tbsp oil


1. Cut the eggplant into thin round slice, not too thin or too thick. If it's too thin it gets out of shape while cooking. In case of thick slices, it doesn't get cooked well.

2. In a bowl, add chilli powder, turmeric powder, salt, cumin powder, garam masala, oregano or parsley leaves. If you do not have oregano or parsley leaves you can add chopped curry leaves instead.
Add little water and mix all the ingredients to a thick paste.

3. Add the sliced eggplant pieces to the masala bowl and coat each of the slices well with the masala on both sides thoroughly. Let it stand for 15 minutes.

4. In a pan, heat oil and add the masala dipped eggplant slices.

5. Cook for 4-5 minutes on each side with medium flame. Smear a tsp of oil in between.

6. Flip it over and add some more oil.

7. After almost 10 minutes, the eggplant would have fried well. Top it with chopped coriander leaves and switch off the flame.

8. Eggplant fry is ready to serve. Today i had it with coconut rice - it is a good combination for lunch with falooda for dessert, am loving it. :)


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