Brinjal Fry (Eggplant fry)

 

Ingredients

Organic Brinjal, 2 nos. (240g)

For Masala:

Chili powder, 3 tsp

Turmeric powder, ½ tsp

Cumin powder, ¼ tsp

Pepper powder, ¼ tsp

Salt, ½ tsp

Lemon juice,1 tsp

Coconut oil,1 tsp

Organic Coconut oil, for frying

Water, for required

* NB: Here I used homemade powder. If you do not have any, try to buy organic seeds and dry roast until golden in colour. Once cooled, grind into a powder. Can be stored for at least three months. Use Kashmiri chili and normal chili 2:1 ratio

Preparation

• Mix the masala with lemon juice, oil, and the required quantity of water to a smooth paste. Check salt and set aside.
• Wash and cut the brinjal into ¾ to 1 cm thickness circles 
• Marinate the brinjal with the masala and set aside for 20 minutes.
• Heat coconut oil in a wide thick pan and shallow fry one side of the brinjal pieces for 2 minutes or until cooked and flip, then fry for another two minutes over medium flame. (If you like it crispy make your slices thinner)
• Be careful to avoid burning the masala.
• Transfer to a tray lined with a napkin/kitchen towel.
• Your tasty eggplant fry is ready.
• Serve hot with rice.

Thank you 😍

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