Pan-fried brinjal slices with spicy curry powder makes this Brinjal Roast. Club it with tempered yogurt rice or sambar sadham.
Vankaya Vepudu / Eggplant Roast / Eggplant Fry / Kathirikai fry / Kathrikai roast / Kathiri Varuval / Pan-fried Eggplant / Brinjal
| Ingredients | |
|---|---|
| 2 (big) | Purple Brinjal |
| 1/2 teaspoon | Red Chili Powder (kashmir chilli powder) |
| 1/2 teasppon | Red chilli powder (spicy chilli powder) |
| 2 teaspoons | Coriander powder |
| 1/4 teaspoon | Turmeric powder |
| 1/2 teaspoon | Salt (or to taste) |
| 2 tablespoons | Oil |
| 2 teaspoons | Water |
| a few | Dry or Fresh curry leaves for garnishing |
Lets see how to make this Brinjal Fry…
Combine red chili powder, coriander powder, turmeric powder and salt in a bowl.
Wash the brinjal , chop the head and slice into big discs. Each brinjal will yield say about 4 pieces.
Toss them in the spice powder along with few drops of water just enough to make the masala stick to the brinjal. If this is too hard, then make the paste and then apply to both sides of the brinjal.
Heat oil in a wide fry pan and place the brinjal pieces allowing enough room for them to roast evenly. Do not crowd instead make in batches.
Fry about 3-4 minutes on one side and then carefully flip to the other side. Fry until both sides are evenly browned. Switch off and serve as a side for rice.
Notes
- Serves 2
- Roughly based on Cornstarch’s Eggplant recipe
- Any color brinjal or even eggplant can be used for this recipe.
- Garam masala adds in special touch, try with it for variation.
- Slow frying over medium flame is the key… to get that crispy touch.
- A little gram flour gives extra crisp texture. A tsp of bhajji maavu will do the trick too.
- Better when served right from the pan to enjoy the crispness. It may turn lightly soft but still be tasty.
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