Spicy Eggplant fry

Eggplant fry

Easy and delicious egg plant fry, perfect combination for yoghurt rice and bland curries.

Spicy Eggplant fry

Spicy Eggplant fry

Tips before you begin 🙂

  1. 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.
  2. This is a spicy recipe, so adjust spice level to your liking.

Step by step recipe ,

Eggplant recipe

Cut the eggplant and prepare the masalas and keep it ready.

Spicy Eggplant fry  Spicy Eggplant fry

Coat every piece of the egg plant on both sides

  Spicy Eggplant fry

Add oil to a pan and add the eggplant as many as it can fit.

Spicy Eggplant fry

Fry on one side and gently turn it over to the other side

Spicy Eggplant Fry Spicy Eggplant Fry

Transfer carefully on to a plate and enjoy with rice or roti


Eggplant Fry

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Side Dish
Cuisine: Indian
Keyword: Brinjal fry, Eggplant Recipe, kathirikai recipes
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.

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