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Eggplant Fry

This week when I went for market I saw baby eggplant (brinjal) I picked up as  I wanted to do stuffed eggplant however when start to cut I realized the sizes are so uneven and it is not suitable for stuffed eggplant so decided to eggplant fry instead. I loved the taste. I had a bowl with yogurt!

Ingredients:


Eggplant – 1/2 kg
Onions – 2 tablespoon (finely chopped)
Oil – 2 tablespoon
Mustard Seeds – 1/4 teaspoon
Urad Dhal (blackgram dhal) – 1 teaspoon
Bengal Gram Dhal – 1 teaspoon
Grated Coconut – 1/4 cup
Dry Red Chillies – 7-10 Adjust to taste
Garlic – 8 Pods
Coriander seeds – 2 teaspoon
Roasted Gram Dhal (chutney dhal) – 1 tablespoon
Onion – 1
Tomatoes – 3
Salt as required
Curry leaves – 10



Method:


Cut the eggplant and keep in water till you need it. Since I had baby eggplants I cut them into 4
Heat 2 teaspoon of oil in the kada. Add Garlic, Onion and fry till they are soft. Add Coriander seeds, red chillies, chutney dhal and fry till raw smell goes off (about 3-5 mins) Add Tomatoes and fry till they are mushy. Swtich off the flame and let it cool down. Grind them to fine paste



Add rest of the oil in the kada. Add mustard seeds, when it start to pop add urad dhal, Bengal gram dhal and curry leaves. Fry till dhals are brown in color. Add finely chopped onion and fry till onion is slight brown. Add eggplant and fry for 2 mins. Add the masala and fry till eggplant is cooked and the curry reached desired consistency. If it become dry before eggplant get cooked you can add water. Enjoy the curry. It goes well with curd rice, rasam even chappathi. I can finish just with plain curd also!




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