Sunday, 18 May 2014

Stir Fried Eggplant / Brinjal

Stir fried eggplant / brinjal is my favourite dish to make on a hectic week night. It is easy to make and the best thing is no onions and no tomatoes, no ginger, no garlic, no water !!!  :) :)  Well , see how many nos , Yet it tastes awesome ! You need to leave the spiced brinjals on low flame in the pan and let them get roasted slowly in their own juice.

I stuff this fried brinjals along with mayonnaise inside naan / roti / chapathi. You can use this as sandwich filling / pita bread filling / burger bun filling. This is the best way to make your kid(s) eat eggplant. ssshhh , don't tell anyone that brinjals are inside that yummy delicious sandwich :)


  • 6 Baby Brinjals
  • 2 Tablespoon vegetable Oil
  • 1/2 Teaspoon Cumin Seeds
  • 1/2 Teaspoon Ural Dal
  • 1/2 Teaspoon Channa Dal
  • 5 Curry Leaves
  • 1 Dry Red Chilli
  • 1 Tablespoon Coriander powder
  • 1 Teaspoon Red Chilli powder
  • 1/2 Teaspoon Turmeric Powder
  • 1/4 Teaspoon Pepper powder
  • salt to taste
  • a pinch of hing / asafoetida 


1. Wash brinjals and chop them into thin slices lengthwise


2. Add 1/2 cup tap water to the chopped brinjals and set aside. Adding water will prevent them from changing dark color


3. In a pan, heat oil. When the oil is hot, add cumin seeds and let them splutter

4. Reduce the flame to low and add urad dal, channa dal and fry them until they are golden. Add curry leaves and broken red chilli and fry for few seconds

5. Switch off the flame and add coriander powder, chilli powder, turmeric powder, salt, hing and give it a stir

6. Add sliced brinjals and mi everything together

7. Now turn on the flame and keep it on low. Leave the brinjals in the pan for 15 to 20 minutes stirring occasionally

8. No need to add water. Let the brinjals get cooked on its own juice/ water

9. Serve hot as a side

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