This pan-fried brinjal dish is a simple and flavorful preparation that transforms humble eggplant into a deliciously spiced side. Seasoned with sambar powder, turmeric, and asafoetida, the brinjal slices are gently cooked on a non-stick pan until tender and perfectly dry. The result is a savory and aromatic dish with a slight crispness, making it an excellent accompaniment to rice or a unique filling for sandwiches. Easy to prepare and versatile, it’s a great way to elevate a traditional vegetable into a delightful meal addition.
Brinjal Fry
4
servings10
minutes15
minutesExplore a flavorful and easy-to-make pan-fried brinjal dish seasoned with sambar powder and turmeric. Perfect as a side or sandwich filling!
Ingredients
Brinjal (Medium size) – 3 to 4
Sambar podi – 1 teaspoon heaped
Turmeric powder – ¼ teaspoon
Asafoetida Powder – a pinch
Salt – 1 teaspoon or as per taste
Oil – 2 tablespoon
Directions
- Wash and slice the brinjals into ¼ inch thick rounds, then immerse them in water. After washing thoroughly, remove from the water and place them in a large vessel. Season with salt, asafoetida, turmeric, and sambar powder. Moisten with a bit of water and mix well. Set aside for ten to fifteen minutes.
- Heat oil in a flat non-stick pan and, once hot, lay the brinjal slices in a single layer. Cover with a lid and cook over a low flame for five to ten minutes, gently turning the slices occasionally.
- After removing the lid, continue to cook the slices on a low flame until they are dry.
- These can be served as a side dish with rice or layered between grilled bread slices to make a sandwich.
Loved your posts……….thnaks a ton.
Brinjal Fry… wonderful recipe again…
More the spice more the taste….
I Love Brinjal all the time..
This recipe is wonderful..
Thank you Taruni.
Brinjal fry was just yummy. Delicious! My family people just loved it. It was over as soon as I took it out from the stove.
The brinjal fry was just yummy. Delicious.
Thank you Mangala.