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
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.