Brinjal Fry | Eggplant Fry Recipe

Brinjal Fry is easy and simple pan fried recipe . Brinjal or Eggplant also known as Aubergine is used here for making this delicious crisp rava fry. Its same as the one which is used for making Baingan Bharta .

To make this fry ,brinjals are sliced ,marinated with spices ,coated with fine sooji /rava and then its either pan fried or shallow fried. Few uses besan /gram flour or rice flour to coat marinated brinjal slices.

Most importantly , select a large variety of eggplant which are light in weight because they have got less seeds. This kind of eggplants tends to have light sweetish taste and is perfect to marinate with good amount of spices.

As everyone ,as their own preferences you can try out sooji or any flours as per your likings. I love to coat it with rava because it gives a nice crisp outside and soft texture inside.

You can always alter the amount spices used here to make it more or less spice.The measurement followed here yields you moderate spice Brinjal Fries.

Aubergine or Eggplant is very much low in calories and has high dietary fibers. Hence it is highly considered in weight loss diet. It’s also rich in potassium and vitamin C which helps to keep a healthy heart by lowering the cholesterol.

Try adding Eggplant in your diet as much as you can ,if you are looking for weight  loss and weight management in a healthy way.

This Brinjal fry can be served as a side dish with any kind of rice varieties , dal chawal , khichdi or plain khadi.

If interested ,do look for other eggplant recipes on blog like Roasted Eggplant Chat and Baingan Bharta.

Recipe Card for Brinjal Fry

5 from 1 vote

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Brinjal Rava Fry

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Crispy and delicious eggplant rava tawa fry.

Course: Side Dish, Starters

Cuisine: Indian, konkan

Keyword: Healthy

Servings: 4 People

Calories: 172 kcal

Author: Muktha H S

Ingredients

• 250-300 Grams Brinjal / Eggplant / Aubergine
• 1/2 Tsp Turmeric Powder
• 1/2 Tsp Garam Masala
• 1/2 Tsp Jeera / Cumin Powder
• 1/2 Tsp Amchur Powder
• 1 Tsp Red Chilli Powder
• 3/4 Tsp Salt or as required
• 5 Tbsp Fine Semolina /fine rava
• 4 Tbsp Mustard Oil or any cooking oil

Instructions

1. Wash and clean brinjal. Wipe it dry and cut it into medium thickness slices of about 0.5 cm thickness.

2. Sprinkle turmeric powder ,red chilli powder, ,salt , garam masala , amchur powder on brinjal slices, rub well.

3. Take each slice of brinjal and place it over fine rava/ semolina such that brinjal slices are evenly coated.

4. Heat nonstick tawa / griddle , put 1-2 tablespoon of oil and arrange rava coated brinjal slices on tawa. Drizzle few drops of oil on top of the brinjal slices.

5. Fry on medium heat , once the base turns firm and golden in colour , flip and cook on other side .

6. Flip couple of times and evenly cook on both sides till both sides are golden in colour.

7. Remove brinjal slices and place them on kitchen paper towels.

8. Garnish with coriander leaves and serve it hot or warm as a side dish along with dal rice , khichdi , sambar rice or any other rice varieties.

Step By Step Directions on making of Brinjal Fry:

First wash and clean brinjal. Wipe it dry and cut it into medium thickness slices of about 0.5 cm thickness.

In a bowl ,mix turmeric powder ,red chilli powder,salt , garam masala ,jeera powder  amchur powder and rub on brinjal slices.

Take each slice of brinjal and place it over fine rava/ semolina such that brinjal slices are evenly coated on both sides.

Heat nonstick tawa / griddle , put 1-2 tablespoon of oil and arrange rava coated brinjal slices on tawa. Drizzle few drops of oil on top of the brinjal slices.

Fry on medium heat , once the base turns firm and golden in colour , flip and cook on other side .

Flip couple of times and evenly cook on both sides till both sides are golden in colour.

Remove brinjal slices and place them on kitchen paper towels.

Garnish with coriander leaves and serve it hot or warm as a side dish along with dal rice , khichdi , sambar rice or any other rice varieties.