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.
Comments
Post a Comment