Brinjal Fry south Indian version recipe is made very often at home. Also called Eggplant in few countries or Aubergine in few other, is widely used in different cuisines across the world.
For example in India, we prepare Brinjal Chutney, Roasted Brinjal Curry for chapati or roti, Baingan Bartha, Peanut based Brinjal Curry/Bagare Baingan(Baingan, meaning Brinjal)
Also, a rice recipe called Vaangi Bath, (Vaangi means Brinjal) is made here in Karnataka regularly using a special masala. Usually, this is eaten for breakfast.
My favorite brinjal recipes are Ullonkaaya (Ulli+Vankaaya), Ulli means onion and Vankaaya mean Brinjal in Telugu (Onion based Brinjal Curry) and Kaarapponkaaya(Kaaram+Vankaaya), Kaaram means the mixture of spices or masala paste (Masala based Brinjal Curry), Gutthi Vankaaya Curry, etc. Also, soon I will try to post these recipes as well.
The list of Brinjal recipes goes on and on. I guess I should dedicate one page to Brinjal alone 😀
Today I prepared brinjal Fry by chopping them round and deep-fried for the crunch slightly different from usual south Indian recipe. Also, I have a question for you at the end of the recipe. Please do check it out 🙂
Now let’s jump into the Eggplant Fry/brinjal fry recipe
For Eggplant Fry/Brinjal Fry
- Egg Plants/Brinjal/Vankaayalu/Badnekai-5 small-medium sized
- Red Chilly Powder/Kaaram/Khaara-1 Teaspoon
- Coriander Powder/Dhaniyaala Podi/Dhaniya Pudi-1 Teaspoon
- Curry Powder/Kura Kaaram-1 Teaspoon
- Salt- As Required
- Oil-2 Teaspoons
- Oil- 1/2 Teaspoon
- Mustard Seeds/Aavaalu/Saasive-1/2 Teaspoon
- Urad dal/Minapappu/Uddina Bele-1/2 Teaspoon
- Curry Leaves/Karivepaaku/Karbevsoppu-1 Sprig
Procedure for Brinjal Fry South Indian/Eggplant Fry
- Firstly, wash the eggplants, cut them into rounds and put them in salted water to prevent color change.
- Now take a pan or tawa, add in oil and shallow fry brinjal in batches until crisp and golden brown.
- Once fried, transfer to a bowl, add in salt, curry powder, chilly powder, coriander powder and mix well.
- Take a tempering pan, add in oil, mustard seeds, urad dal, curry leaves and fry well.
- Once tempering is ready, pour on Eggplant/Brinjal and serve with hot rice or roti or chapati.
◊ You can skip tempering
◊ Garam masala can also be added for extra taste. You can even sprinkle Dry Mango Powder/Amchur for that tangy flavor. But skip the curry powder if using garam masala or amchur.
I have a question for you folks, sometimes Eggplants taste bitter, any tips to get rid of it?
Please let me know in the comments section below.