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
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.
Method-
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 :)
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 :)
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16 comments:
With a roti and some chai, this would be a great breakfast, or dinner :)
U bet Cynthia..It tastes yummier when u use it on the next day since the eggplant absorbs all the juices from the gravy and becomes softer. I love it with rice :)
Lovely entry Miss B! thanks for participating this lead me to your nice blog here :) .
It looks tempting :) .
I agree with you , some curries tastes best the next day just like chhole :) , this is one of them .
First of all thanks for all the compliments and awesome observation for chhole.I 2000% agree with u, it tastes yummier next day with rice :)
Hi Miss Bellevue,
Nice entry, tempting pic :)I like eggplant in this form rather than its stuffed version.
hehehe thanks Roopa :) I love eggplant in any form, it my fav vege :)Saw ur blog and loved that Italian delicacy..must say lovely presentation and I bet it must have tasted yummy (drool drool):)
Thanks a lot for visiting my blog:)
By the way I have created a blogroll, iam adding your blog.
Wow Blog Roll!!! Thanks for honoring me :)
Well,I am really glad to know you feel that way :) , I see that you have already started one long before :), I would be honored too if my blog were to appear in your list :)
Thanks for visiting me MB!:))
Eggplant is my fave, fry looks delicious. I am trying to clean up my pantry now, got to wait until I come back to try this yummy. Have a great weekend and enjoy Spring. See you in May.
Happy Spring to you too and meanwhile I will try ur Mirch Baingan(I am already drooling) :)
Roopa u said and it's done :)
Just wanted to let you know that I have voted your entry in the brinjal event.
Hey thanks so much Roopa :)(I didn't know that it was some competition)
hi sudha...thank u so much for visiting my site and leaving a lovely comment...u have a lovely blog here...even though we havent met each other i know u.Kripa and jayanth had come to our place few months back....i meet roopa often...hope to meet u guys some day:)
Hey Ranji I made eggplant Parmesean on Sunday and it was so yumyyyyyyyy...thanks for posting such a lovely recipe :) Surely we will meet soon..till then keep blogging :)
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