30 Minute Spicy Brinjal/Eggplant Fry
Author: 
Recipe type: Main
Cuisine: Indian
Cook time: 
Total time: 
Serves: 10 small
 
Ingredients
  • • Small Eggplant/ Kathirikkai – 12
  • • Mustard seeds – ¼ tsp
  • • Urad dal /black gram – 2 tsp
  • • Curry leaves – 1 sprig
  • • Turmeric powder – ½ tsp
  • • Salt – 1 tbsp
  • • Oil – 2 tbsp
  • • [To grind:]
  • • Red chilly – 3
  • • Cumin seeds – 1 tsp
  • • Garlic – 4
  • • Fennel seeds – 2 tsp
  • • Chilli powder – 2 tsp
  • • Sambar powder – 1 tsp
Instructions
  1. Blend the ingredients under “to grind” smoothly.
  2. Remove the ends of the eggplant and cut into half lengthwise. Put a slit in the middle of the eggplant and soak them in water till you cook. Slitting helps in masalas to get in.
  3. Heat a wide pan with oil and add mustard seeds. When it crackle, add the urad dal and when it gets lightly golden brown, add the curry leaves.
  4. Now add the eggplants to it. Add the ground paste,turmeric powder,salt and add 2 tbsp of water. Mix it well and cover it for 7-8 minutes.
  5. After 7-8 minutes, open the pan, the water would have evaporated and now turn the brinjal the other side and cook it uncovered in medium heat till both sides get evenly roasted.
  6. Switch it off and serve with some hot rice and dal.
Notes
1. Use a wide pan as it helps to turn the eggplants.
2. Reduce the amount of spicyness if you want by avoiding the chilli/sambar powder.
Recipe by Relish The Bite at https://www.relishthebite.com/30-minute-spicy-brinjaleggplant-fry/