Eggplant Fry / Big Brinjal Fry / Indian Style Fried Eggplants

Learnt this awesome fry recipe from a cooking guru Mullai who runs a blog SpiceIndiaonline. However, I have slightly tweaked this recipe according to my family's taste. Based on this, I have also created some other interesting kids friendly recipes which will be posted sometime in future.

Using this method, eggplants can be fried with less oil over the tawa or griddle. This easy fried eggplants never disappoints you even if you are a brinjal hater. These fried eggplants have to be served hot for best results though it tastes good even it it is not hot.

Eggplants tend to absorb more oil, so  I have cooked them in this method in low to medium flame and used very less oil. If you have sufficient time to make this eggplant fry, then cut the eggplant into slices, keep immersed it in salt water for few minutes and them pat dry before coating it with masala.
Basic Information:
Preparation time: 10 minutes
Cooking Time: 15 to 20 minutes
Serves: 10 slices


Eggplant Slices – 10
Besan / Gram flour – 3 tbsp
Rice flour – 1 tbsp
Ginger garlic paste – 1 and ½ tsp
Red chilli powder – 1 and ½ tsp
Turmeric powder – ¼ tsp
Garam masala – ½ tsp
Salt – to taste
Water – as required to make thick paste (approx. 4 tbsp)
Oil – for frying

Video Recipe:
Method with Stepwise Pictures:
1) In a mixing bowl, add besan, rice flour, salt, ginger garlic paste, red chilli powder, turmeric powder and garam masala.
2) Add 2 tbsp water first and mix it using hand.
3) While mixing, add remaining 2 tbsp of water and make a smooth paste. You may increase or decrease the water quantity according to your required consistency. Taste and adjust the salt if needed.
4) Slice the eggplant into uniform slices. coat the masala over the eggplant.
5) Place the masala coated eggplant in the hot tawa.
6) Drizzle oil and keep the flame to low to medium. Turn to cook other side.
7) Fry both the sides till both the sides are cooked well.
8) Serve hot.
Serving Suggestions:
1) It goes well with hot steamed rice and any southindian gravy.
2) I sometimes serve it with biryani when I don't get time to make brinjal gravy that is generally served with biryani.
3) It also goes well with hot roti.
1) If you are cutting the eggplants in advance, make sure to immerse in water till you coat it with masala to avoid discoloring.
2) You can also marinate the eggplant slices for 30 minutes if you preferred.
3) The same recipe can also be prepared using the baby brinjal. However, it gives best results when tried with big brinjal.
4) Adjust the red chilli powder according to your spice level required. if you use kashmiri red chilli powder, it gives nice red colour to the fry.

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