Brinjal Fry (Baingan Fry)
Brinjal Fry, also known as Baingan Fry, is made with sliced brinjal coated in ground spices, rava (suji/semolina flour) and pan-fried until crisp. The slices turn crispy golden on the outside while staying soft and tender inside.This is a simple side dish made with minimal ingredients. It pairs well with dal-rice, khichdi, or everyday Indian meals.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 250 g eggplant (large sized, (bharta baingan), having less seeds)
- 1 tsp kashmiri chilli powder (or sweet paprika)
- 1/2 tsp turmeric powder ((ground turmeric))
- 1/2 tsp garam masala
- 1 generous pinch asafoetida ((hing), optional)
- salt (as per taste)
- 4 to 5 tablespoons semolina flour ((rava, suji or cream of wheat) or gram flour or rice flour or cornstarch or all-purpose flour)
- 4 to 6 tablespoons oil (or add as required)
Instructions
- 1
Rinse and then slice brinjal (aubergine or vankaya) in slices having 0.5 cm thickness.
- 2
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.
- 3
Later drain all the water and take the brinjal slices in a large plate or tray.
- 4
Sprinkle turmeric powder, garam masala powder, kashmiri red chili powder and 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 gram flour or rice flour in 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.
- 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.
- 10
Place the brinjal slices on the skillet or frying pan or tawa.
- 11
Fry on medium heat. Let one side become crisp and light golden.
- 12
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.
- 13
Remove the fried eggplant 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.