Spicy Eggplant_Brinjal Fry ~ Nalini'sKitchen

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Spicy Eggplant/Brinjal FrySpicy Eggplant/Brinjal FrySpicy Eggplant/Brinjal FrySpicy Eggplant/Brinjal Fry10:35 AM NALINI'S KITCHEN 7 COMMENTS

Today I am sharing you a spicy eggplant recipe which can be made in a jiffy,perfect with

simple rasam and curd rice.

When I was casually talking to my sister over the phone,she was sharing a recipe that she

watched on that day in a cookery show in T.V.This fry doesn't need any fancy ingredients

and no chopping needed except the eggplants.So next day without any second thought I

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Eggplant/Brinjal Fry ~ Nalini'sKitchen http://www.naliniscooking.com/2013/06/spicy-eggplantbrinja

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made this recipe,it came out very tasty and spicy.My husband who doesn't like eggplant

also had this spicy fry with no complaints.Use the small tender eggplants to get cooked

evenly,lets move on to the recipe..........

IngredientsIngredientsIngredientsIngredients

IngredientIngredientIngredientIngredient QuanQuanQuanQuantytytyty

Small round eggplant/kathirikkai 8

Red chilly/varamilagai 5-7 nos.

Garlic/poondu 5 cloves(big)

Fennel seeds/sombhu 2tsp

Turmeric powder 1/2tsp

Salt 11/4tsp

Oil 2tbs

Curry leaves/karivepillai 1sprig

Coriander leaves/kothamalli for garnishing

Cumin seeds/jeeragam 1/4tsp

MethodMethodMethodMethod

Today I am sharing you a spicy

eggplant recipe which can be made

in a jiffy,perfect with simple rasam

and curd rice. When I was ca...

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Grind the red chilly,garlic,fennel seeds,turmeric powder,salt to a thick fine paste

with water.Keep it aside.

Clean and remove the stalk of the eggplant and cut into half lengthwise.Then keep

one side intact make four slits.Put the cut eggplants in water to prevent browning.

Heat a wide pan with oil and crackle the cumin seeds and toast the curry

leaves.Now add the egg plants to it and saute with a pinch of salt.

Once the eggplants change the color and half done add the ground paste and fry it

ll the raw smell goes off.

Add a tbs of water and cook it covered in a medium flame ll the eggplants get

cooked.

Now remove the lid and cook it for couple of minutes,turn the eggplants carefully

in between couple of mes to get evenly roasted.Finally add the coriander leaves

and mix it carefully.

Spicy,garlicky eggplant fry is ready.

Serve it with rasam or curd rice.

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Serve it with rasam or curd rice.

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Kathirikkai

Murungakkai

Pirattal/Brinjal and

Drumstick Curry

Kathirikkai Podi

Curry/Eggplant

Curry with Freshly

ground ...

Okra/Vendaikkai

/Lady's finger Fry

Beans Poriyal Kathirikai Thengai

paal

Masala/Eggplant

curry with Coconut

...

Enjoy...............................................................Enjoy...............................................................Enjoy...............................................................Enjoy...............................................................

The amount of red chillies given is for slightly spicier side,if you want you can

reduce.

The garlic cloves,here I used is in bigger size so adjust according to the size.

Using a wide pan is easy to turn the eggplants and gets evenly roasted.

Care should taken aer adding the eggplants,the oil spluer as the eggplants were

in water.

Posted in: Vegetable Poriyal/Fry/Kou

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7 comments:7 comments:7 comments:7 comments:

Rakshasays:

June 20, 2013 at 12:28 PM

looks extremely yummy

Reply

Priya Sureshsays:

June 20, 2013 at 4:23 PM

Makes me dorol, super tempng brinjal fry.

Reply

Nishasays:

June 20, 2013 at 5:21 PM

Looks sso perfect , i'm drooling

Reply

Sangeetha Msays:

June 20, 2013 at 6:33 PM

wow..super tempng brinjal fry..will try this for sure..inving pics Nalini!

Reply

sushmita panditsays:

June 25, 2013 at 12:13 PM

would love this with rice....

Reply

Manjula Bharathsays:

August 28, 2013 at 2:55 PM

wow wow super tempng eggplant fry :) love them with sambhar rice :)

Reply

Sarasays:

August 29, 2013 at 10:46 PM

Nalini, I love eggplant and lots of spice, so I naturally had to try your recipe. Thank you

so much for sharing. I wasn't sure how to add the peppers, so I used 3 small fresh ones,

along with their seeds. I think that the heat was too much and should have only used

two. I had lamb chops and indian-spiced potato cakes on the side. Thanks for allowing

me to experience new smells and delicious tastes in my kitchen from India! I hope thatReply


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Spicy Eggplant_Brinjal Fry ~ Nalini'sKitchen

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