Brinjal Fry – Brinjal Coins

Brinjal fry or Brinjal coins is one fancy pan fried version of regular brinjal fry. Just cut them into circular disks … you may use any type of Brinjal, eggplant or chines eggplants… apply a light masala paste and shallow fry to crisp. They pair well with sambar or curd rice or any variety rice…..tastes really crisp if served immediately. If kept longer the brinjal flesh may loosen and become little soft but still taste good. Either way an excellent quick side dish for any rice item…. terming them as coins “that element of curiosity” makes kids try them! #coinbrinjalfry #brinjalcoins #eggplantcoins #brinjalfry #howtomakebrinjalfry

Some Brinjal recipes to try…

1. Ennai Kathirikkai Masala
2. Stuffed Brinjal Fry
3. Brinjal roast
4. Vankaya Vepudu
5. Brinjal chops

Print Recipe

Brinjal fry | Brinjal coins | How to make coin Brinjal / Eggplant Fry

Brinjal fry or Brinjal coins is one fancy pan fried version of regular brinjal fry.

Prep Time2 minutes mins

Cook Time8 minutes mins

Total Time10 minutes mins

Course: lunch, Side Dish

Cuisine: Indian, south indian, tamil nadu

Keyword: brinjal fry, coin brinjal fry, eggplant coins, eggplant fry

Servings: 15 pieces

Author: Mullai Madavan

Ingredients

• 10 to 15 disk Brinjal / Eggplant
• 1/4 tsp Turmeric powder
• 1 tsp Red Chili powder
• 2 tsp Coriander powder
• 1 tsp Ginger Garlic paste
• 1 tbsp Gram flour
• 3/4 tsp Salt
• 1 tbsp Water
• 4 tbsp Oil
• 1 tsp Oil for mixing
• 5 each Curry leaves (fresh or dry ) optional, for garnish

Instructions

• Mix all the dry spice powders along with ginger garlic paste to make a coarse dry mix.
• Cut the brinjal or eggplant into disks and apply the powder on both sides to coat. (1/4 inch thickness )
• Sprinkle little water and oil to make a thick the paste. Apply it to coat evenly on all sides of the brinjal.
• Heat oil in a wide fry pan and place the coated brinjal pieces and shallow fry. About 3 to 4 minutes on each side until its browns.
• Flip and fry the other side for 3 minutes. They may look lightly soft on the inside but the outer layer will be lightly crisp.
• Garnish with either fresh or dry curry leaves to keep it attractive.
• Switch off and serve as a side for sambar, rasam or thayir sadam.

Video

Notes

• Makes 15 (2 inch) disks Serve immediately if you prefer it crispy.
• As time goes the brinjal may soften but still will be good.
• Gram flour acts as a binding agent and also keeps the mix a little dry to attain a crispy outer layer.
• Adding garam masala powder can give additional taste.
• Fry some curry leaves and top it off for presentation.

Lets see how to make this Brinjal fry

Mix all the dry spice powders along with ginger garlic paste to make a coarse dry mix. You may make a dry mix first to coat to absorb excess water from the brinjal or make a thick paste adding water and oil at this stage. 

Cut the brinjal or eggplant into discs and apply the powder on both sides to coat.

Sprinkle little water and oil. Mix well to make a thick paste and coat it evenly on all sides of the brinjal. 

Heat oil in a wide fry pan and place the coated brinjal pieces and shallow fry. About 3 to 4 minutes on each side until its browns.

Flip and fry the other side for 3 minutes. . They may look lightly soft on the inside but the outer layer will be lightly crisp. Garnish with fresh or dry curry leaves if desired!

Switch off and serve as a side for sambar, rasam or thayir sadam.

Notes

• Makes 15 (2 inch) discs
• Serve immediately if you prefer it crispy. As time goes the brinjal may soften but still will be good.
• Gram flour is to keep it dry and make the outer layer crisp.
• Adding garam masala powder can give additional taste.
• Fry some curry leaves and top it off for presentation.