Brinjal recipe | Fried Eggplant | How to make brinjal fry recipe
Brinjal recipe or brinjal fry is also known as ‘Brinjal phodi‘ or ‘Vangyache kaap‘ in the Marathi language. It is a crunchy and tasty shallow fried brinjal slices. Brinjal fry goes very well as an accompaniment with either dal-rice or masala khichdi.
Brinjal fry can be served as a veggie side dish along with roti, chapati, paratha or naan. It is a very simple and quick recipe prepared with purple eggplant, cut into slices and marinated in dry spices, rolled in sooji (semolina/ rava) and lastly, shallow fried on tawa/ pan. It has its natural taste and soft texture from within and crispy, grainy and spicy taste and texture from outside.
Typically, this recipe is the Konkani and Maharashtrian dish. It is very much similar to Begun bhaja recipe from Bengali cuisine. Everyone has there own variations of making this baingan fry recipe and all its variations tastes yum. For making this round sliced baingan recipe, you need to use the bigger eggplant aubergine, the one which is used for making baingan ka chokha.
For making this recipe, firstly, cut the rinsed aubergine into thick slices and soak it in water for a few minutes. Then, drain it and place it in a plate and marinate it with dry spices for about 10 to 12 minutes. Do not flip the aubergine slices continuously otherwise it would break into pieces. Finally, coat it with fine semolina and fry in the pan. You can either shallow fry or deep fry. Deep-fried tastes yummier and is basically prepared for serving in marriages or big occasions. For day to day lunch or dinner, it is just shallow fried on tawa.
Benefits of Baingan/ Eggplant/ Aubergines
1. Baingan is rich in fibre which helps diabetics and antioxidants which keeps cancer at bay.
2. Baingan is great for weight-loss because they’re low on calories. 100 grams of Baingan contain as low as 25 calories.
3. Baingan is good for your heart and could help prevent heart disease. It also controls Blood pressure level.
Please let me know how this recipe turns out for you in the comments. I love to hear from you.
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Brinjal/ Eggplant Fry Recipe Card
Brinjal/Eggplant Fry Recipe
Materials
- 1 Brinjal/ Eggplant/ Aubergine thickly sliced
- 1 tsp Red Chilli powder/ lal mirch powder
- 1 tsp Turmeric powder/ haldi
- 1 tsp Garam Masala
- Fat pinch of asafoetida
- Salt as per taste
- 1 bowl Semolina/ Rava/ Sooji for coating
- Oil for shallow frying
Instructions
For making Brinjal/ Eggplant fry:
- Rinse the aubergine and dry with kitchen towel.
- Cut it into thick slices about 0.5cm thickness and soak in water for few minutes (though soaking is optional).
- After 5 minutes, drain off the water and place the sliced brinjal on the plate.
- Sprinkle all the dry spices - haldi, lal mirch powder, garam masala, hing on the slices of baingan.
- Now, mix all the spices and coat it evenly on the slices and allow it to sit or get marinated for 10 to 12 minutes.
- Meanwhile, take 1 bowl of rava and put it in a plate for coating baingan slices.
- After 10 minutes, take a single slice of spiced baingan and place it over a rava and evenly coat rava from both the sides of baingan. Gently tap the slices to remove the extra rava from slices.
- Heat a tawa on the gas and pour in a tbsp of oil on tawa for shallow frying baingan slices.
- When the tawa is moderately hot, place the spiced and coated baingan slices on the tawa in batches of 5 to 6 slices.
- When cooked from one side, flip the baingan to another side with the help of a spatula or the tongs.
- Flip for a couple of times till it gets cooked evenly from both the sides and turns crispy.
- If needed, drizzle a tbsp of more oil on the slices of baingan.
- Remove the brinjal slices and place it on a kitchen towel.
- Similarly, fry the remaining slices of baingan in batches and cook till it turns crispy.
- Brinjal or Eggplant Fry is ready to be served hot or warm as a side dish with khichdi or dal-rice. Or even as a tea time snack item.
Step by step Instructions:
For making Brinjal/ Eggplant fry:
- Rinse the aubergine/ Baingan and dry with kitchen towel.
- Cut it into thick slices about 0.5cm thickness and soak in water for few minutes (though soaking is optional).
- After 5 minutes, drain off the water and place the sliced brinjal on the plate.
- Sprinkle all the dry spices – haldi, lal mirch powder, garam masala, hing on the slices of baingan.
- Now, mix all the spices and coat it evenly on the slices and allow it to sit or get marinated for 10 to 12 minutes.
- Meanwhile, take 1 bowl of rava and put it in a plate for coating baingan slices. After 10 minutes, take a single slice of spiced baingan and place it over a rava and evenly coat rava from both the sides of baingan. Gently tap the slices to remove the extra rava from slices.
- Heat a tawa on the gas and pour in a tbsp of oil on tawa for shallow frying baingan slices. When the tawa is moderately hot, place the spiced and coated baingan slices on the tawa in batches of 5 to 6 slices.
- When cooked from one side, flip the baingan to another side with the help of a spatula or the tongs. Flip for a couple of times till it gets cooked evenly from both the sides and turns crispy. If needed, drizzle a tbsp of more oil on the slices of baingan.
- Remove the brinjal slices and place it on a kitchen towel. Similarly, fry the remaining slices of baingan in batches and cook till it turns crispy.
- Brinjal or Eggplant Fry is ready to be served hot or warm as a side dish with khichdi or dal-rice. Or even as a tea time snack item.
Important tips for making brinjal fry:
- First and foremost, choose the correct baingan which does not have larger seeds inside.
- Secondly, cut the thick slices of baingan and make sure they are of uniform thickness else it will take a different amount of time, to cook evenly, for different slices.
- Instead of Semolina/ Rava/ Sooji, you can also use rice flour or besan (Bengal gram flour).
- Lastly, Serve it hot for a spicier taste.
Finally, I would like to share my other veg Snacks recipes from my blog. This includes Aloo matar kachori recipe, litti chokha recipe, matar ke chole recipe, nimki recipe, etc. Also, go through our Indian bread section for a variety of rotis like Butter naan recipe, palak paratha recipe, kachori recipes and thalipeeth recipe.
In addition to this, do visit my other recipes collection from my blog like Main course collection, Breakfast collection, Desserts collection, etc.
Did you try this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #fop.flavoursonplate.
This should be called meal rather than side dish. I can preapre something similar with baked eggplant.
Hi , I am thinking to make this recipe. Can i substitute the rava with breadcrums?