Brinjal Fry
Brinjal fry are crispy and delicious pan fried brinjal slices. These brinjal slices have nice sweetish tones and soft in texture from within and crisp from outside.
Servings: 4
Calories: 179kcal
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.
Nutrition
Calories: 179kcal | Carbohydrates: 11g | Protein: 1g | Fat: 14g | Saturated Fat: 1g | Sodium: 312mg | Potassium: 168mg | Fiber: 2g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 1.4mg | Calcium: 77mg | Iron: 3.7mg