Spicy Eggplant fry
Spicy eggplant fry or brinjal coins is a delicious and Easy to make egg plant fry, by coating in indian spice powders and shallow fried on a pan.
This recipe is my family favorite. Me and my husband usually eye ball each other to the last piece of the fried eggplant.
Eggplant is a vegetable which is naturally very buttery and tends to absorb a lot of oil when shallow fried, so I keep this recipe for occasions when I truly want to relish the vegetable.
If you go to the tip/ alternative ideas section, you can find how to make this recipe with less oil and also to do the same on a pan.
How to eat Spicy Eggplant fry
This is an excellent side dish for any rice dish or even breads. Can eat as wraps.
I love to eat this with lemon rice, curd rice, sambar rice or even plain rasam.
Check out other spicy side dish recipes that you make like,
Pavakkai varuval (Sweet and spicy Bitter gourd fry)
Spicy mushroom fry recipe (sukka)
Ingredients required
- 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
Prep work before you begin to make Spicy Eggplant fry
Cut the brinjals into coins and add in to water (to prevent it from turning brown) until use.
Keep the spice powders ready.
Alternatives Versions
You can alternatively grill the eggplants or even bake in oven if you prefer to use lesser oil.
If you wish to make it crispier you can add a little (about 1 tbsp) rice flour to the spice powder mix and then follow the same recipe steps.
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.
Pictorial Recipe (Step by step)
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
Storage and shelf life
Since this is a shallow fried recipe, it last about 3-4 days in the fridge. But, I guarantee it will be gone in maximum two days.
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Eggplant Fry
Ingredients
- 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
Instructions
- 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.
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