Brinjal fry recipe with step by step pics. Brinjal fry is crispy and delicious pan-fried brinjal slices. These brinjal slices have nice sweetish tones and soft in texture from within and crisp from outside. A vegan dish.
I often make phodi or kaap or rava fries as a side veggie dish to go with khichdi or dal rice. fritters made from veggies are called as phodi in Konkani language and kaap in marathi language. The vegetables are sliced, marinated with spices and then dredged with rice flour or rava (sooji or cream of wheat), later to be pan-fried or shallow fried.
In this method, the veggies are shallow fried in oil. Since brinjal absorbs a lot of oil, I pan fry them and use less oil while frying. The vegetable fries can be baked or air fried also.
Vangyache kaap or Brinjal phodi is the Maharashtrian and Konkani version of sliced fried brinjal rounds. These crispy brinjal rounds are similar to the way Begun bhaja is made in the Bengali cuisine. Each home has its own variation of making brinjal phodi or baingan fry or vankaya fry. I make brinjal phodi using less spice powders and dredging the brinjal slices with rava (sooji) or rice flour. You can even use besan (gram flour).
To make baingan fry, use the large variety of brinjal (aubergine) that is used for making Baingan bharta. there should be less seeds in the brinjal.
Serve brinjal fry hot or warm as a side dish with khichdi or dal-rice.
How to make brinjal fry
1. Rinse and then slice 250 grams bharta baingan or 1 large aubergine (having less seeds) in 0.5 cm thickness.
2. In a large bowl or pan take enough water. Soak the brinjal slices for about 10 minutes. The brinjal slices should be immersed in the water.
3. Later drain all the water and take the brinjal slices in a large plate or tray.
Marination for brinjal fry
4. Sprinkle ½ teaspoon turmeric powder, ½ teaspoon garam masala powder, 1 teaspoon Kashmiri red chili powder and 1 generous pinch of asafoetida (hing).
5. Sprinkle some salt as per taste.
6. Mix and coat the spices evenly all over the brinjal slices.
7. Take 4 to 5 tablespoons rava or besan or rice flour on another plate. Also, heat 1 to 2 tablespoons of oil on a tawa. For frying each batch of 4 to 5 brinjal slices, add 1 to 2 tablespoons oil.
8. Take each 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.
Making brinjal fry
10. Place the brinjal slices on the tawa.
11. Fry on medium flame. Let one side become crisp and lightly golden.
12. Then turn over and fry the second side till it becomes crisp and lightly golden. Flip a couple of times more for even frying. Fry till the brinjal slices are crisp and golden. This way fry the brinjal in three to four 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.
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- Bharli vangi – stuffed brinjal recipe with coconut, peanuts, sesame spiced paste.
- Cauliflower fry – one of the tastiest cauliflower fry recipe which is easy and inspired from the Kerala cuisine.
- Bharwa baingan – small brinjals stuffed with a spice mix and sauteed with potatoes.
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Brinjal Fry
Ingredients
for marinating brinjals
- 250 grams bharta baingan or 1 large eggplant (having less seeds)
- 1 teaspoon kashmiri red chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon Garam Masala
- 1 generous pinch of asafoetida (hing)
- salt as per taste
other ingredients
- 4 to 5 tablespoons rava (semolina) or gram flour or rice flour
- 4 to 6 tablespoons oil or add as required
Instructions
preparation
- Rinse and then slice brinjal (aubergine or vankaya) in slices having 0.5 cm thickness.
- In a large bowl or pan take enough water. Add ½ teaspoon salt and mix. Soak the brinjal slices for about 10 minutes. The brinjal slices should be immersed in the water.
- Later drain all the water and take the brinjal slices in a large plate or tray.
marination for brinjal fry
- Sprinkle ½ teaspoon turmeric powder, ½ teaspoon garam masala powder, 1 teaspoon kashmiri red chili powder and 1 generous pinch of asafoetida (hing).
- Sprinkle some salt as per taste.
- Mix and coat the spices evenly all over the brinjal slices.
- Take 4 to 5 tablespoons rava or besan or rice flour in another plate. Also heat 1 to 2 tablespoons of oil on a tawa. For frying each batch of 4 to 5 brinjal slices, add 1 to 2 tablespoons oil.
- Take each 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.
making brinjal fry
- Place the brinjal slices on the tawa.
- Fry on medium flame. Let one side become crisp and light golden.
- Then turn over and fry the second side till it becomes crisp and light golden. Flip a couple of times more for even frying. Fry till the brinjal slices are crisp and golden. This way fry the brinjal in three to four 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.
Hi Dassana,
The recipe sounds easy to make. I have a couple of brinjals at home and I thought this recipe would be great for dinner. Question – while buying brinjals, how do you know if they have less or more seeds? Also, if the brinjals I have at home have more seeds would this dish be made differently? I ask as you’ve mentioned less seeds a few times. Thanks for your help!
thanks mel. brinjals with less or no seeds are lighter in weight as compared to brinjals with more seeds. so if a brinjal feels light in your hand, then it will have less seeds.