About Brinjal Fry
What’s basically happening in this recipe is that the brinjal or baingan is thickly sliced and marinated in a mixture of red chili powder, turmeric powder, garam masala powder, asafoetida and salt. Then, each slice is carefully, evenly dredged with rava or sooji (cream of wheat) and pan-fried to a perfect crispy golden. Thus, this Brinjal Fry is one of the easiest as well as tastiest recipes that you can ever make with this vegetable. In fact, it is a lovely fried veggie dish that you can make whenever you wish to. These brinjal slices have nice sweetish tones and a soft texture from within and crisp from outside. I often make veggie fries as a side dish to go with our meals. The vegetables are sliced, marinated with spices and then coated with rice flour, gram flour or semolina. Later, pan-fried or shallow-fried in oil.
More On Fried Eggplant Recipe
This crispy Fried Eggplant resemble the way a Begun Bhaja is made in Bengali cuisine. However, each home has its own variation of making this dish. I make this Brinjal Fry using less spice powders and coating the brinjal slices with semolina flour or rice flour. You can even use chickpea flour or gram flour (besan) or cornstarch or all-purpose flour. In this method, the veggie is shallow fried in oil. Since brinjal absorbs a lot of oil, I pan-fry it and use less oil while frying. Other such vegetable fries can even be baked or air fried too. Another thing to remember is that to make this Brinjal Fry, you have to use the large variety of brinjal or eggplant with less seeds. This variety is also traditionally used to make the famous Baingan Bharta – a North Indian, especially Punjabi delicacy made of roasted brinjal, onions, tomatoes, spices and herbs. This Brinjal Fry or Fried Eggplant is best teamed as an accompaniment with dal-chawal (lentil-rice) combination or khichdi.
How to make Brinjal Fry
Preparation
- Rinse and slice 250 grams bharta baingan (brinjal) or 1 large aubergine (having less seeds) in 0.5 cm thickness.
- In a large bowl or pan take enough water. Soak the brinjal slices for about 10 minutes. The brinjal slices should be immersed in water.
- Later, drain all the water and take the brinjal slices on a large plate or tray.
Marinate Brinjal Slices
- Sprinkle ½ teaspoon turmeric powder, ½ teaspoon garam masala powder, 1 teaspoon Kashmiri red chili powder and 1 generous pinch asafoetida (hing) on brinjal slices.
- Sprinkle some salt as per taste.
- Mix and coat the brinjal slices evenly with the salt and spice powders.
Dredge Marinated Brinjal
- Take 4 to 5 tablespoons semolina flour (rava, suji or cream of wheat), gram flour (besan) or rice flour on 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. You could also opt to dredge the eggplant slices with chickpea flour, all-purpose flour, cornstarch or tapioca starch.
- Take each brinjal 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.
Make Brinjal Fry
- Place the brinjal slices on the tawa or skillet.
- Fry on medium heat. Let one side become crisp and lightly golden.
- Then, turn over and fry the second side till crisp and lightly golden. Flip a couple of times more for even frying. This way fry the brinjal in 3 to 4 batches. Add more oil, if required.
- Remove the fried brinjal 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.
Yes, to Brinjal
Most of the people really underestimate the power of ingredients, especially when it comes to fresh vegetables, which don’t fit in the regular tasty bracket or look a little different than the rest. One such veggie is brinjal or baingan, which is not liked by many for the same reasons. However, I totally beg to differ on this part. As I said earlier too, I really feel brinjal is a versatile produce that nature has for us and we should definitely put it to use in our day-to-day cooking. Just like this Brinjal fry, there are many more dishes – ranging from easy, simple, basic to royal, intricate ones – that prove the fact that this veggie deserves more bouquets, than brickbats. This Brinjal Fry and baingan bharta do top the list of my most-loved Indian baingan dishes. Along with this, here are some more, which are definitely worth a mention as well as a try:
Eggplant Parmigiana: A classic Italian preparation of pan fried eggplant layered with tomato sauce, cheese, herbs and baked in an oven to perfection. Bharwa Baingan: Is simply stuffed eggplants – a classic from Punjabi cuisine. There’s also a Maharashtrian version of this recipe called the Bharli Vangi. Don’t miss out on any of these.Baingan Bharta: You really can’t not mention about this unique, sumptuous smoky, tangy and spiced eggplant mash, when speaking of North Indian food.Brinjal Pakora: Obviously, the list of Indian dishes can never be completed without the mention of fried foodstuffs. Pakoda are an all-time favorite, with one and all. Next time, give these crispy eggplant fritters a try.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Capsicum Fry | South Indian Bell Pepper Stir Fry Potato Fry Recipe | Easy & Quick Aloo Fry (North Indian Style) Yam Fry (Suran Fry) This Brinjal Fry recipe post from the archives first published in January 2018 has been republished and updated on October 2022.
title: “Brinjal Fry Fried Eggplant Recipe " ShowToc: true date: “2024-09-30” author: “Linda Miller”
About Brinjal Fry
What’s basically happening in this recipe is that the brinjal or baingan is thickly sliced and marinated in a mixture of red chili powder, turmeric powder, garam masala powder, asafoetida and salt. Then, each slice is carefully, evenly dredged with rava or sooji (cream of wheat) and pan-fried to a perfect crispy golden. Thus, this Brinjal Fry is one of the easiest as well as tastiest recipes that you can ever make with this vegetable. In fact, it is a lovely fried veggie dish that you can make whenever you wish to. These brinjal slices have nice sweetish tones and a soft texture from within and crisp from outside. I often make veggie fries as a side dish to go with our meals. The vegetables are sliced, marinated with spices and then coated with rice flour, gram flour or semolina. Later, pan-fried or shallow-fried in oil.
More On Fried Eggplant Recipe
This crispy Fried Eggplant resemble the way a Begun Bhaja is made in Bengali cuisine. However, each home has its own variation of making this dish. I make this Brinjal Fry using less spice powders and coating the brinjal slices with semolina flour or rice flour. You can even use chickpea flour or gram flour (besan) or cornstarch or all-purpose flour. In this method, the veggie is shallow fried in oil. Since brinjal absorbs a lot of oil, I pan-fry it and use less oil while frying. Other such vegetable fries can even be baked or air fried too. Another thing to remember is that to make this Brinjal Fry, you have to use the large variety of brinjal or eggplant with less seeds. This variety is also traditionally used to make the famous Baingan Bharta – a North Indian, especially Punjabi delicacy made of roasted brinjal, onions, tomatoes, spices and herbs. This Brinjal Fry or Fried Eggplant is best teamed as an accompaniment with dal-chawal (lentil-rice) combination or khichdi.
How to make Brinjal Fry
Preparation
- Rinse and slice 250 grams bharta baingan (brinjal) or 1 large aubergine (having less seeds) in 0.5 cm thickness.
- In a large bowl or pan take enough water. Soak the brinjal slices for about 10 minutes. The brinjal slices should be immersed in water.
- Later, drain all the water and take the brinjal slices on a large plate or tray.
Marinate Brinjal Slices
- Sprinkle ½ teaspoon turmeric powder, ½ teaspoon garam masala powder, 1 teaspoon Kashmiri red chili powder and 1 generous pinch asafoetida (hing) on brinjal slices.
- Sprinkle some salt as per taste.
- Mix and coat the brinjal slices evenly with the salt and spice powders.
Dredge Marinated Brinjal
- Take 4 to 5 tablespoons semolina flour (rava, suji or cream of wheat), gram flour (besan) or rice flour on 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. You could also opt to dredge the eggplant slices with chickpea flour, all-purpose flour, cornstarch or tapioca starch.
- Take each brinjal 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.
Make Brinjal Fry
- Place the brinjal slices on the tawa or skillet.
- Fry on medium heat. Let one side become crisp and lightly golden.
- Then, turn over and fry the second side till crisp and lightly golden. Flip a couple of times more for even frying. This way fry the brinjal in 3 to 4 batches. Add more oil, if required.
- Remove the fried brinjal 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.
Yes, to Brinjal
Most of the people really underestimate the power of ingredients, especially when it comes to fresh vegetables, which don’t fit in the regular tasty bracket or look a little different than the rest. One such veggie is brinjal or baingan, which is not liked by many for the same reasons. However, I totally beg to differ on this part. As I said earlier too, I really feel brinjal is a versatile produce that nature has for us and we should definitely put it to use in our day-to-day cooking. Just like this Brinjal fry, there are many more dishes – ranging from easy, simple, basic to royal, intricate ones – that prove the fact that this veggie deserves more bouquets, than brickbats. This Brinjal Fry and baingan bharta do top the list of my most-loved Indian baingan dishes. Along with this, here are some more, which are definitely worth a mention as well as a try:
Eggplant Parmigiana: A classic Italian preparation of pan fried eggplant layered with tomato sauce, cheese, herbs and baked in an oven to perfection. Bharwa Baingan: Is simply stuffed eggplants – a classic from Punjabi cuisine. There’s also a Maharashtrian version of this recipe called the Bharli Vangi. Don’t miss out on any of these.Baingan Bharta: You really can’t not mention about this unique, sumptuous smoky, tangy and spiced eggplant mash, when speaking of North Indian food.Brinjal Pakora: Obviously, the list of Indian dishes can never be completed without the mention of fried foodstuffs. Pakoda are an all-time favorite, with one and all. Next time, give these crispy eggplant fritters a try.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Capsicum Fry | South Indian Bell Pepper Stir Fry Potato Fry Recipe | Easy & Quick Aloo Fry (North Indian Style) Yam Fry (Suran Fry) This Brinjal Fry recipe post from the archives first published in January 2018 has been republished and updated on October 2022.
