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Brinjal Or Eggplant Fry

Brinjal Or Eggplant Fry
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
It's a very very old recipe but has never lost it's place. Very easy to make and it goes fantastic with dal and rice. I remember when i was growing up my mom used to make this brinjal fry or ''begun bhaja'' as called in Bengali almost 2 to 3 times a week. The taste still lingers in my tongue. I made it today for my lunch and thought of sharing this wonderful recipe.
  • 3-4 medium size brinjals , cut into ½ inch slices
  • 1 tsp chilli powder
  • 1 tsp turmeric powder (haldi)
  • 1 tsp coriander (dhania) powder
  • 1 tsp cumin seeds (jeera) powder
  • 1 tsp ginger (adrak) paste
  • salt to taste
  • 3 tsp mustard (rai / sarson) oil
  • chopped coriander (dhania) for garnishing
  1. Combine the chilli powder, turmeric powder, coriander powder, cumin seeds powder, ginger paste and salt in a bowl and mix well.
  2. Apply this mixture on each brinjal slice on both the sides and keep asid efor 15 minutes.
  3. In a non stick pan or wok, heat the mustard oil and add the slices of brinjal and gently place them over the pan and fry both sides.
  4. Garnish with coriander and serve hot along with dal and rice.

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