Easy and delicious egg plant fry, perfect combination for yoghurt rice and bland curries.
Tips before you begin 🙂
- If you find a lot of burned masala residue in the pan, clean it with a paper towel and then fry the next batch of eggplants.
- This is a spicy recipe, so adjust spice level to your liking.
Step by step recipe ,
Cut the eggplant and prepare the masalas and keep it ready.
Coat every piece of the egg plant on both sides
Add oil to a pan and add the eggplant as many as it can fit.
Fry on one side and gently turn it over to the other side
Transfer carefully on to a plate and enjoy with rice or roti
- 1 large egg plant
- 1 and 1/2 tbsp red chilli powder
- 1/2 tsp salt
- 3/4 tbsp coriander powder
- 1/4 tsp turmeric powder
- Oil for frying
- Wash and wipe the egg plant and cut it into circles of about 1/2 cm thickness.
- Take a wide plate and add all the spices mentioned ( red chilli powder, turmeric powder, coriander powder and salt) and mix it with your fingers.
- Next gently coat all the cut egg plant pieces on both sides with the masala powder mix prepared.
- Heat a wide pan and add 3-4 tbsp of oil to fry. Add more or less oil to allow every egg plant to get a chance to fry well.
- Next add in the egg plants one after the other into the oil. Cover the pan half way through and let it roast in low to medium flame. After about 5 minutes, carefully turn it over to cook the other side and cook it for another 5 minutes covered with a lid.
- Gently transfer to a plate, be careful when you transfer it may be very soft and can break apart, use a spoon to help take it out of the pan. Repeat the process for all the egg plant until fried.
- Eat it with dal rice or yoghurt rice. It tastes great with any bland curry.