Brinjal fry/ fried eggplant is a popular and delicious dish made with eggplant (also known as brinjal or aubergine) as the main ingredient. It is a simple and flavorful recipe made with a few ingredients.
In this recipe, the eggplant is sliced, seasoned with only pepper powder, turmeric powder, and salt, and fried until it becomes crispy and golden brown.
Brinjal fry can be served as a side dish with rice or roti or enjoyed as a tasty snack. It’s a delicious and satisfying way to savor the unique taste and texture of eggplant.
Ingredients for brinjal fry/ Fried Eggplant Recipe
- brinjal
- pepper powder
- turmeric powder
- salt
- oil
- mustard seeds
- toor dal
- bengal gram
See recipe card for quantities.
Instructions to make brinjal fry
- Take water in a vessel add salt and mix well.
- Slice brinjal or eggplant as shown and put it in water.
3. Wash brinjal well in the saltwater
- Add oil to a pan and season it with mustard seeds, urad dal, and channa dal.
5. After sauteing, add sliced brinjal and saute well.
6. Saute eggplant well until oil coats well on the brinjal.
7. Mix well with pepper powder, turmeric powder, and salt.
8. Cover and cook eggplant for a few minutes.
The well-fried brinjal fry is ready.
Fried eggplant is ready to serve with piping hot rice and any flavored rice. Check my blog for Rice recipes in categories.
Substitutions for brinjal fry
- Potato – instead of brinjal or eggplant, you can use potato.
- Pepper powder – use paprika or chili powder instead of pepper powder.
- Non-Vegetarian – You can use chicken or seafood, the same masala powder, and saute. The cooking time differs according to the meat.
Variations
- Spicy – add both chili powder and pepper powder to increase the heat of brinjal fry.
- Kid-friendly – add finely chopped potatoes with eggplant to attract kids.
Perfect Equipment for fried eggplant
A nonstick or stainless steel pan can help prevent the eggplant from sticking to the surface and allow for easier flipping and turning during the frying process.
Also, using a pan with a wider base can be beneficial for frying brinjal, as it provides more surface area for the eggplant to cook evenly and develop a crispy texture.
Storage
Store the fried brinjal in an air-tight container for up to three days in the fridge. Thaw to room temperature or microwave it for a minute or two before serving.
I do not recommend freezing the eggplant fry as it loses its taste( my personal view).
Top tip
Slice brinjals evenly for even cooking and consistent crispiness.
FAQ
No, Do not remove the skin as it is very thin and it contains essential nutrients in it
Soaking brinjal in salt water helps to remove bitterness in the brinjal and also removes excessive moisture in it. It also helps to prevent them from browning.
Yes, add a few drops of vinegar in water. This helps to prevent them from browning.
Related
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Pairing
These are my favorite dishes to serve with
Recipe Card📖
Brinjal Fry/ Fried Eggplant Recipe
Equipment
Ingredients
- 300 gm brinjal
- 1 tablespoon pepper ( freshly ground )
- ½ teaspoon salt
- 3 tablespoon oil ( sunflower oil)
- ½ teaspoon mustard seeds
- 1 teaspoon toor dal
- 1 teaspoon bengal gram ( channa dal )
Instructions
- Take water in a vessel add salt and mix well.
- Slice brinjal or eggplant as shown and put it in water.
- Wash brinjal well in the saltwater.
- Add oil to a pan and season it with mustard seeds, urad dal, and channa dal.
- After sauteing, add sliced brinjal and saute well.
- Saute eggplant well until oil coats well on the brinjal.
- Mix well with pepper powder, turmeric powder, and salt.
- Cover and cook eggplant for a few minutes.
- The well-fried brinjal fry is ready.
Notes
Nutrition
JAYANTHY
Easy recipe!
JAYANTHY
Yes, it is!
Asokan
Lovely brinjal fry.