Eggplant Fry

Spicy Eggplant Fry

Eggplant Fry

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Side Dish
Cuisine Indian
Servings 3 people


  • 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.
Keyword Brinjal fry, Eggplant Recipe, kathirikai recipes