baingan fry / eggplant stir-fry

Baingan fry | Eggplant stir – fry

Baingan fry | Eggplant stir fry – Quick and easy eggplant stir-fry made with Indian spices. This vegan gluten free fry can be had as a side dish with steamed rice, dal and curd. It can also goes well with lemon rice and coconut rice. 

I have made this fry with baingan / eggplant. But you can also use small brinjals in this recipe. One main thing to note is never add water while cooking eggplants. Or else it will me mushy and soggy with an offputting smell. The baingan / brinjals should get cooked in oil and steam. 

How to make Baingan fry | Eggplant stir fry

baingan fry / eggplant stir-fry

Baingan fry | Eggplant stir fry

Quick and easy eggplant stir-fry made with Indian spices. This vegan gluten free fry can be had as a side dish with steamed rice, dal and curd
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Side Dish
Cuisine Indian, South indian
Servings 3
Calories 116 kcal

Equipment

  • 1 wide based non stick or cast iron pan

Ingredients
  

  • 1 large baingan / eggplant
  • 2 tbsp oil
  • 1 tsp red chili powder
  • ¼ tsp turmeric powder
  • ¼ tsp asafoetida
  • Salt to taste

To temper

  • ½ tsp mustard seeds
  • ½ tsp split urad dal
  • ½ tsp cumin seeds

Instructions
 

Pre – Preparation

  • Wash thoroughly and chop the eggplant into bite sized pieces.
  • Soak them in salted water till you are ready for cooking to prevent blackening.

Cooking instructions

  • Heat oil in a pan. Add mustard seeds. Once the mustard seeds crackle add cumin seeds and split urad dal.
  • Once the urad dal is browned, add the chopped eggplants / baingan.
  • Saute for a few minutes and cover and cook for 6 to 7 minutes on low – medium flame.
  • Then open the pan and check for doneness. It should be soft cooked.
  • Now add turmeric powder, red chili powder, asafoetida and salt.
  • Mix everything together and saute in medium flame for about 5 minutes. Stir in between.
  • The eggplants must shrink in size and oil should be glistening all over.
  • Switch off the stove. Serve with sambar rice, curd rice, lemon rice, coconut rice, etc.

Notes

  • Always choose tender eggplant / brinjal / baingan for best taste.
  • Never add water for cooking the eggplant.
  • You can substitute red chilli powder with sambar powder.
  • Use a wide pan to evenly roast the eggplants.
Keyword Baingan fry, brinjal fry, eggplant stir-fry

Baingan fry | Eggplant stir fry

Cooking instructions with step by step pictures

Preparation

Wash thoroughly and chop the eggplant into bite sized pieces. 

Soak them in salted water till you are ready for cooking to prevent blackening.

Cooking instructions

Heat oil in a pan. Add mustard seeds. Once the mustard seeds crackle add cumin seeds and split urad dal.

Once the urad dal is browned, add the chopped eggplants / baingan. 

Saute for a few minutes and cover and cook for 6 to 7 minutes on low – medium flame. 

Then open the pan and check for doneness. It should be soft cooked. 

Now add turmeric powder, red chili powder, asafoetida and salt.

 Mix everything together and saute in medium flame for about 5 minutes. Stir in between. 

The eggplants must shrink in size and oil should be glistening all over. Switch off the stove. Serve with sambar rice, curd rice, lemon rice, coconut rice, etc. 

Recipe notes

  • Always choose tender eggplant / brinjal / baingan for best taste. 
  • Never add water for cooking the eggplant.
  • You can substitute red chilli powder with sambar powder.
  • Use a wide pan to evenly roast the eggplants. 

Related posts

Beetroot thoran

Carrot Poriyal | Carrot thoran

Beans poriyal | Beans stir fry

Carrot beans poriyal | Carrot beans stir fry

Bhindi fry | Okra fry

Potato Stir fry

Bitter gourd Stir-fry

Leave a Reply

Your email address will not be published.

Recipe Rating