Last week when i went to Reliance fresh to buy vegetables,i took a big sized brinjal/Kathirikai to try Baingan bharta recipe.But i couldn’t make it & i had completely forgotten about it.Yesterday i was running short of vegetables and all i had was this brinjal.As i had already tried ennai kathirikai poriyal ,Bengali begun bhaja and some more curries,i wanted to try out something new.I googled for brinjal chops and i found this brinjal fry recipe in
Nalini’s blog which was similar to my expectation.Basically i love the flavor of fennel seeds in masala.So i tried this recipe by making it little more spicy for myself as I am the only person who eats brinjal in my house.I had it with mysore rasam.It was a delectable combo and i took two servings of it
.After a long time,i made a spicy lunch menu and ate it happily
.If u are a brinjal & fennel seeds lover,then this recipe is for u.Tomorrow I will share mysore rasam recipe.Friends,try this spicy brinjal fry for Rasam or More kuzhambu.It takes very less time to prepare in busy mornings and u can pack it for your lunch box as well.I am sure your friends will ask the recipe
.
Check out my
Ennai Kathirikai poriyal,Begun Bhaja,Brinjal Podi curry,Kathirikai poriyal recipes too.
Brinjal fry/Eggplant roast recipe
Spicy,hot eggplant fry/Kathirikai roast recipe-An yummy side dish for rice Cuisine: Indian
Category: Side dish
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes
INGREDIENTS
- Big brinjal - 3/4 no( Use 4 if medium size)
- Salt & water - as needed
- Cooking oil - 2 tbsp
To grind
- Fennel seeds – 1.5 tsp
- Red chillies - 5 nos
- Garlic cloves-5 nos
- Turmeric powder - 1/8 tsp
- Sambar powder - 1 tsp
- Salt – as needed
To temper
- Mustard seeds – 1/2 tsp
- Urad dal – 1/2 tsp
- Cumin seeds /Jeera – 1/4 tsp
- Curry leaves – few
Lemon juice – few drops
Coriander leaves – to garnish |
METHOD
- Take all the ingredients given under “ to grind” in a mixie jar.First grind it to a powder.Then add the required water and grind it to a smooth paste.No problem if the mixture is slightly watery but it should be a smooth paste.
- Wash and chop the brinjals into medium thick round slices.Do not slice very thinly because they will mash it up while cooking.If u use normal purple brinjal,just slit them into 4 pieces.Immerse in water till use to prevent discoloration.
- Now heat oil in a kadai and splutter mustard,urad dal,jeera and curry leaves.Add the brinjal and saute for few minutes.Add salt & ground masala paste.Mix well and coat the brinjals.
- Keep the flame medium and cover cook the brinjals for 4-5 minutes.Flip it once in the middle.Check whether they are cooked properly.Add some lemon juice.Garnish with coriander leaves.
Serve hot with sambar rice,rasam or simply with dal.Tastes yum!
Enjoy ! |
Note
- The brinjal should be cooked in masala paste & oil.No need to add water.If u feel the mixture is too dry,u can sprinkle little water to cook the brinjals.
- For proper cooking of brinjals,always keep the flame medium & cover it with a lid.
- Please reduce the quantity of sambar powder as per ur taste.The quantity i have mentioned here gives a spicy fry.
- Adding lemon juice helps to balance the spicy taste as well as helps to absorb the iron content of brinjal in the body.
|
Enjoy this hot n spicy brinjal masala fry with rice.Tastes gr8 !
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