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Closeup shot of Tamil Nadu style brinjal fry recipe served in a small ceramic pan
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4.75 from 4 votes

Brinjal Fry Recipe

Brinjal fry recipe is a delicious and easy to make vegan, gluten free side dish with eggplants. This Indian brinjal fry tastes best with rice.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: Indian, south indian
Servings: 4
Calories: 114kcal
Author: Harini


  • 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.


  • 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.


Serving: 3people | Calories: 114kcal