Last updated on April 25th, 2019
Brinjal fry is a delicious, quick, simple and vegan side dish for rice from Tamil nadu cuisine. Love eggplants? Try this brinjal fry now. Don’t care much for eggplants, please try this fry now and you will be a fan! Best ever side dish with brinjal for spicy rasam is this fry and you can make it in 20 minutes flat! Here is how you to make best brinjal fry with easy steps!
Brinjal or kathirikai or eggplant is a very versatile vegetable used across the globe. So many cuisines use eggplants in so many ways and Indian cuisine is no different. We have many brinjal recipes that are delicious and flavorful like
This kathirikai poriyal is one such easy recipe from Tamil nadu. This is an everyday recipe we make in 20 minutes with very simple ingredients. You will love this vegan and gluten free brinjal fry with spicy sambar or rasam rice. It also tastes good with curd rice.
What Is Brinjal Fry?
Eggplant is also known as brinjal and this is a simple side dish or stir fry recipe of brinjal with Indian spics. Unlike the name suggests this is not a recipe tat involves deep frying of eggplant.
You basically saute and cook the chopped eggplants in a tempering and season it mildly. Brinjal fry is a dry dish with slightly crispy edges and tastes very delicious.
Eggplant Fry Ingredients
Which Brinjal tastes good in Fry?
We use small Indian brinjal or eggplant that dark violet in color and small in size. These eggplants a soft texture and are not bitter. You can also use long green eggplants in this recipe.
This kathirikai poriyal is mildly seasoned with just turmeric powder, chili powder and salt. The mild seasoning lets the flavor of brinjal shine through.
Along with regular south Indian tempering of mustard seeds, urad dal and chana dal, I like to add handful of peanuts in this recipe. Peanuts pair up very well with brinjal.
Sesame oil is what I recommend for this recipe. The flavor and taste of sesame oil is very good in this poriyal recipes.
How To Make Brinjal Fry Step by Step
Rinse and wipe the brinjals gently. Chop them into big cubes and place in salted water until use.
heat 2 tablespoons oil in a pan. Temper with mustard seeds, urad dal and chana dal. Also add peanuts and fry till the lentils turn golden.
Drain water from chopped eggplants and add to the tempered ingredients. Saute and mix well.
Season with salt, turmeric powder and chili powder. Mix well.
Cook in medium flame, keeping the pan open for 12-15 minutes.
The eggplants should get cooked well and dry. Once done, remove from flame and serve with rice.
Brinjal Fry Recipe Variations
If you prefer to add onions in this recipe, add 1 chopped onion before adding eggplants. Saute the onions till soft and then add the brinjals.
You can add 1/2 cup grated coconut as garnish in this recipe
Sometimes I make this brinjal fry with besan or chickpea flour. Just roast 2 tablespoons of gram flour in dry a pan until aromatic. Add this besan in the brinjal fry along with red chili powder. Saute and cook very well till besan turns golden brown. This will add a very nice flavor to the fry.
One more popular and tasty combination is this brinjal fry with tomato. When you add tomato the fry turns a bit mushy but very delicious. Just add 1/2 cup chopped tomatoes after frying the peanuts and proceed with the recipe.
With Sambar Powder
You can make kathirikai fry with sambar powder instead of red chili powder. As sambar powder is made of various spices it adds a nice flavor the fry.
Tips For Making Best Brinjal Fry
Use fresh and tender eggplants for best results. Some eggplants tend to have worms and insects, be sure to check and discard if any.
Keeping the chopped eggplants in salted water helps in preventing oxidation.
You can vary the quantity of spices as per taste
Yo can double or halve the recipe.
More Poriyal Recipes You Might Like
Brinjal Fry Recipe
Brinjal Fry Recipe
- 250 grams eggplants
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 2 teaspoons urad dal
- 2 teaspoons chana dal
- 2 tablespoons peanuts
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- salt to taste
- Rinse and wipe the brinjals gently. Chop them into big cubes and place in salted water until use.
- heat 2 tablespoons oil in a pan. Temper with mustard seeds, urad dal and chana dal. Also add peanuts and fry till the lentils turn golden.
- Drain water from chopped eggplants and add to the tempered ingredients. Saute and mix well.
- Season with salt, turmeric powder and chili powder. Mix well.
- Cook in medium flame, keeping the pan open for 12-15 minutes.
- The eggplants should get cooked well and dry. Once done, remove from flame and serve with rice.