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February 19, 2015

Brinjal Fry Recipe/Eggplant Roast For Rice

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Yum
Brinjal fry

Last week when i went to Reliance fresh to buy vegetables,i took a big sized brinjal/Kathirikai to try Baingan bharta recipe.But i couldn’t make it & i had completely forgotten about it.Yesterday i was running short of vegetables and all i had was this brinjal.As i had already tried ennai kathirikai poriyal ,Bengali begun bhaja and some more curries,i wanted to try out something new.I googled for brinjal chops and i found this brinjal fry recipe in Nalini’s blog which was similar to my expectation.Basically i love the flavor of fennel seeds in masala.So i tried this recipe by making it little more spicy for myself as I am the only person who eats brinjal in my house.I had it with mysore rasam.It was a delectable combo and i took two servings of itDrooling.After a long time,i made a spicy lunch menu and ate it happilyDancing.If u are a brinjal & fennel seeds lover,then this recipe is for u.Tomorrow I will share mysore rasam recipe.Friends,try this spicy brinjal fry for Rasam or More kuzhambu.It takes very less time to prepare in busy mornings and u can pack it for your lunch box as well.I am sure your friends will ask the recipeWinking.
Check out my Ennai Kathirikai poriyal,Begun Bhaja,Brinjal Podi curry,Kathirikai poriyal recipes too.

Brinjal fry

Brinjal fry/Eggplant roast recipe


Brinjal fry/Eggplant roast recipe Spicy,hot eggplant fry/Kathirikai roast recipe-An yummy side dish for rice
Cuisine: Indian
Category: Side dish
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes


INGREDIENTS

  • Big brinjal - 3/4 no( Use 4 if medium size)
  • Salt & water - as needed
  • Cooking oil - 2 tbsp
To grind
  • Fennel seeds – 1.5 tsp
  • Red chillies - 5 nos
  • Garlic cloves-5 nos
  • Turmeric powder - 1/8 tsp
  • Sambar powder - 1 tsp
  • Salt – as needed
To temper
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Cumin seeds /Jeera – 1/4 tsp
  • Curry leaves – few
Lemon juice – few drops
Coriander leaves – to garnish
METHOD

  • Take all the ingredients given under “ to grind” in a mixie jar.First grind it to a powder.Then add the required water and grind it to a smooth paste.No problem if the mixture is slightly watery but it should be a smooth paste.
  • Wash and chop the brinjals into medium thick round slices.Do not slice very thinly because they will mash it up while cooking.If u use normal purple brinjal,just slit them into 4 pieces.Immerse in water till use to prevent discoloration.
Brinjal fry
  • Now heat oil in a kadai and splutter mustard,urad dal,jeera and curry leaves.Add the brinjal and saute for few minutes.Add salt & ground masala paste.Mix well and coat the brinjals.
Brinjal fry
  • Keep the flame medium and cover cook the brinjals for 4-5 minutes.Flip it once in the middle.Check whether they are cooked properly.Add some lemon juice.Garnish with coriander leaves.
Brinjal fry
Serve hot with sambar rice,rasam or simply with dal.Tastes yum!

Enjoy !


Note

  • The brinjal should be cooked in masala paste & oil.No need to add water.If u feel the mixture is too dry,u can sprinkle little water to cook the brinjals.
  • For proper cooking of brinjals,always keep the flame medium & cover it with a lid.
  • Please reduce the quantity of sambar powder as per ur taste.The quantity i have mentioned here gives a spicy fry.
  • Adding lemon juice helps to balance the spicy taste as well as helps to absorb the iron content of brinjal in the body.


Enjoy this hot n spicy brinjal masala fry with rice.Tastes gr8 !



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10 comments :

  1. Awesome fry and super presentation Chitra.

    ReplyDelete
  2. OMG!! this is very tempting!! drooling here :)

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  3. best with rasam or curd rice.perfect and this kinda roasting is my favorite

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  4. bookmarked.. i am going to try it soon as i too love brinjal..
    loved the first pic...

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  5. I love brinjals be it in any form. And this is one of my most fav form to have with rice.

    thelady8home.com

    ReplyDelete
  6. I tried the same recipe.Tastes great.

    ReplyDelete

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