Brinjal Fry Recipe (Baingan Fry)

Baingan Fry is a simple Indian dish made with sliced brinjal coated in spices and pan-fried until crisp. This Baingan Fry recipe uses minimal ingredients and results in crispy eggplant slices that are soft inside and golden on the outside. It is a vegan side dish that pairs well with everyday Indian meals.

About This Brinjal Fry Recipe

This Brinjal Fry is a simple Indian side dish where slices of brinjal are seasoned, coated, and pan-fried until crisp. It is a vegetarian recipe that uses minimal ingredients but still gives you good flavor and texture.

To start, the brinjal (baingan) is sliced thick and marinated with red chilli powder, turmeric, garam masala, a pinch of hing (asafoetida), and salt. After marinating, each slice is coated evenly with rava (sooji), which helps the outside turn crisp.

The slices are then pan-fried or shallow-fried on medium heat until golden and crisp on both sides. Since brinjal absorbs a lot of oil, I prefer pan-frying and using just enough oil for frying, rather than deep-frying.

Brinjal Fry is made in different ways across India, and Begun Bhaja is a well-known dish from the Bengali Cuisine. Each home follows its own method. I keep the spices lighter and use a simple coating, so the brinjal taste still comes through.

If you do not have semolina, you can coat the slices with rice flour. You can also use besan (gram flour), cornstarch, or all-purpose flour, depending on what you have and the texture you want.

Some vegetable fries can also be baked or air-fried, but pan-frying gives the best crispness and flavor here.

For best results, use the large variety of brinjal with fewer seeds, as it holds shape well and gives a smoother texture.

This variety is also commonly used for Baingan Bharta, the Punjabi-style roasted brinjal dish. Serve Baingan Fry as a side with dal-rice or khichdi.

Brinjal Fry and Baingan Bharta are among my most-loved Indian brinjal dishes. Some other Brinjal Recipes worth trying are Brinjal Curry, Punjabi style Bharwa Baingan (and the Maharashtrian Bharli Vangi), Hyderabadi Bagara Baingan, and Brinjal Pakora.

How to make Brinjal Fry

Preparation

1. Rinse and slice 250 grams bharta baingan (brinjal) or 1 large aubergine (having less seeds) in 0.5 cm thickness.

2. In a large bowl or pan take enough water and ½ teaspoon salt. Mix well.

Soak the brinjal slices in the salted water for about 10 minutes. The brinjal slices should be immersed in water.

3. Later, drain all the water and take the brinjal slices on a large plate or tray.

Marinate Brinjal Slices

4. 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.

5. Sprinkle some salt as per taste.

6. Mix and coat the brinjal slices evenly with the salt and spice powders.

Dredge Marinated Brinjal

7. 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.

8. Take each brinjal slice and place it on the rava.

9. Evenly dredge and coat the brinjal slice with the rava. Dust of excess rava by gently tapping the slice.

Make Brinjal Fry

10. Place the brinjal slices on the tawa or skillet.

11. Fry on medium heat. Let one side become crisp and lightly golden.

12. 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.

13. Remove the fried brinjal slices and place them on kitchen paper towels.

14. 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.

Helpful Tips

• Use large brinjals with fewer seeds as they hold shape well and turn soft inside without becoming mushy. Long brinjals, such as Chinese brinjals in purple or green, and even medium-sized brinjals also work well.
• Slice the brinjal evenly and not too thin or too thick. Medium thick slices give a better contrast of crisp outside and soft inside.
• After slicing, keep the brinjal in salted water to prevent discoloration and reduce any bitterness. Drain well before marinating.
• Fry on medium heat. High heat browns the outer semolina coating quickly but leaves the brinjal undercooked inside.
• Pan-fry with just enough oil. Brinjal absorbs oil easily, so avoid adding too much at once.

Your Questions Answered

Brinjal Fry recipe from the archives was first published on January 2018.