Brinjal fry or Baingan fry is a masala seasoned south Indian style fry/broil that can be served close by rice, sambar. This fast and simple to make fry will be really yummy and will be fascinating to cook than the normal pan-fried food/poriyal that we make at home for lunch. This baingan fry formula utilizes storage space agreeable fixings and can be made right away and it is practically like fish fry and that was the remark my family made on the fragrance they got and when they tasted it also.
- Big Brinjal - 1
- Turmeric powder – ¼ tsp
- Red chili powder - ½ tsp
- Sambar powder - 1 ½ tsp
- Coriander powder - 1 tsp
- Cumin powder - 1 tsp
- Salt - to taste
- Curry leaves
- Oil - 4 tbsp
- In a bowl add turmeric powder, red stew powder, sambar powder, coriander powder, cumin powder and salt. Blend well and add water gradually. Keep this blend to the side.
- Wash the brinjal and cut it into cuts not dainty nor thick, flimsy cuts will be difficult to flip and thick cuts sets aside effort to cook and will not be that simmered/singed.
- Presently add cuts individually and coat it well in masala.
- Heat a tawa with a tbsp of oil, to it add curry leaves then, at that point, place individual cuts of masala covered eggplant on the tawa. Permit it to cook in low to medium fire, (liberally add oil once in a while any other way the eggplant will adhere to the skillet) when one side looks cooked flip it tenderly and cook the opposite side. At the point when the two sides look cooked exchange it to a plate and serve it with hot rice and mor kuzhambu or sambar.