Mar 13, 2008

Eggplant Fry

This is my entry for Pooja's Vegetable Of the Week - Brinjal event. I love brinjal/eggplant. Whether it's baingan masala, baingan bharta or baingan pakoda I love all of them. Eggplant Fry is one of my favorite dishes and it goes really well with hot crisp parathas, pickle and chilled curd but I love it with rice yummmyyyy....I hope you all will like it

Ingredients -
Serves - 3-4 people

Eggplant – 1 mediumFinally chopped Tomato- 2 Large
Finally chopped Onion – 2 cups
Chopped Green Chilies - 1 tsp
Grated Ginger - 1 tsp
Garam Masala Powder – 1 1/2tsp
Red Chili Powder - 1tsp (optional)
Coriander Powder – 1tbsp

Saunf Powder – 1 tsp(optional)
Turmeric Powder - 1/2 tsp
Chopped Green Coriander – 2 tbsp
Oil– 4 tbsp
Salt To taste
Note- Instead of shallow frying the eggplant, one can deep-fry them as well.

Cut the eggplant in ½ cm thick round slices. Take 1 tsp oil in the frying pan and when it becomes hot lay the eggplant pieces such that none of the pieces are covered by each other. Now sprinkle some salt and red chili on each (this gives taste to each piece). Once the piece become golden brown on the backside turn it and cook on the other side in the similar way such that each piece has become a bit soft. Do the same with all the pieces. Now, in pan take 3 tbsp oil or as per the requirement and add the onions, cook till it becomes translucent. Now add grated ginger (optional) and finally chopped green chilies. Cook till onions become golden brown in color. Now add chopped tomatoes. Add salt (remember we have already sprinkled some salt on the eggplant while shallow frying), garam masala(1tsp), saunf powder (optional), turmeric powder, red chili powder, coriander powder, ¼ cup water, mix it, cover it and cook on the medium till tomatoes become soft (stir it in between to avoid sticking to the bottom of the pan). Now add the eggplant pieces. Mix them well, cover it and cook on low heat for almost 7-8 min so that eggplant pieces becomes soft and mix with the spices. Switch off the stove. Sprinkle 1/2 tsp of garam masala and green coriander on top and keep it covered so that it absorbs the aroma of coriander and garam masala. Enjoy with rice and roti :)

by TemplatesForYou-TFY