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.
Servings: 15 pieces
Equipment
- Shallow Frying Pan / Dosa Tawa
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.