Crisp at the edges and tender through the middle, Brinjal Fry (Maharashtrian Style Baingan Fry) is a vegan, vegetarian Goan, Indian, Maharashtrian side dish, starters made with simple everyday ingredients in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes
  • Yield: 4
  • Category: Side Dish, Starters
  • Cuisine: Goan, Indian, Maharashtrian

Ingredients

  • 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)
  • 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)

Method

Preparation

  1. Rinse and then slice brinjal (aubergine or vankaya) in slices having 0.5 cm thickness.
  2. In a large bowl or pan take enough water. Add ½ teaspoon salt and mix. Soak the brinjal slices for about 10 minutes. The brinjal slices should be immersed in the water.
  3. Later drain all the water and take the brinjal slices in a large plate or tray.

Marinating Brinjals

  1. Sprinkle turmeric powder, garam masala powder, kashmiri red chili powder and asafoetida (hing).
  2. Sprinkle some salt as per taste.
  3. Mix and coat the spices evenly all over the brinjal slices.
  4. Take 4 to 5 tablespoons rava or gram flour or rice flour in another plate. Also heat 1 to 2 tablespoons of oil on a tawa or frying pan or skillet. For frying each batch of 4 to 5 brinjal slices, add 1 to 2 tablespoons oil.
  5. Take each slice and place it on the rava.
  6. Evenly dredge and coat the brinjal slice with the rava. Dust of excess rava by gently tapping the slice.

Making Brinjal Fry

  1. Place the brinjal slices on the skillet or frying pan or tawa.
  2. Fry on medium heat. Let one side become crisp and light golden.
  3. Then turn over and fry the second side till it becomes crisp and light golden. Flip a couple of times more for even frying. Fry till the brinjal slices are crisp and golden. This way fry the brinjal in three to four batches. Add more oil if required.
  4. Remove the fried eggplant slices and place them on kitchen paper towels.
  5. Serve brinjal fry hot or warm as a side dish with khichdi or dal-rice. You can garnish with few coriander leaves if you want.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.