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 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Side Dish
Cuisine Indian, South indian
Servings 3
Calories 116 kcal
- 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
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.
- 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