Brinjal Fry (Maharashtrian Style Baingan Fry)

Ingredients

For Marinating Brinjal

• 250 grams eggplant large sized, (bharta baingan), having less seeds
• 1 teaspoon kashmiri chilli powder or sweet paprika
• ½ teaspoon turmeric powder (ground turmeric)
• ½ teaspoon garam masala
• 1 generous pinch asafoetida (hing), optional
• salt as per taste

Other Ingredients

• 4 to 5 tablespoons semolina flour (rava, suji or cream of wheat) or gram flour or rice flour or cornstarch or all-purpose flour
• 4 to 6 tablespoons oil or add as required

Steps

Preparation

1. Rinse the brinjal (aubergine or vankaya) and cut into 0.5 cm thick slices.
2. Put enough water in a large bowl or pan and mix in ½ teaspoon salt. Immerse the brinjal slices fully and soak for about 10 minutes.
3. Drain off all the water and put the slices on a large plate or tray.

Marinating Brinjals

1. Scatter turmeric powder, garam masala powder, kashmiri red chili powder, and asafoetida (hing) over the slices.
2. Add a sprinkling of salt to taste.
3. Mix until the spices coat every slice evenly.
4. Put 4 to 5 tablespoons rava, gram flour, or rice flour on a separate plate. Heat 1 to 2 tablespoons oil on a tawa, frying pan, or skillet. For each batch of 4 to 5 brinjal slices, add 1 to 2 tablespoons oil.
5. Put each slice onto the rava.
6. Dredge each slice evenly in rava, gently tapping it to shake off the excess.

Making Brinjal Fry

1. Lay the slices on the skillet, frying pan, or tawa.
2. Fry over medium heat until the first side is crisp and light golden.
3. Turn and fry the other side until crisp and light golden. Flip a couple more times to fry evenly, continuing until crisp and golden. Fry all the brinjal this way in three to four batches, adding oil if required.
4. Take out the fried eggplant slices and put on kitchen paper towels.
5. Serve hot or warm alongside khichdi or dal-rice, with a few coriander leaves as garnish if desired.