Get your hands on some large brinjals. Cut them into thick slices, marinate with a few ingredients and shallow fry them. That’s how easy it is to make the Fried Brinjal Slices. Prefect to be served as a side with your favourite rice and curry preparations.
Serves: 4 to 6 Persons
Prep. Time: 10 Mins. + 30 Mins. (margination)
Cooking Time: 20 to 30 Mins.
- Brinjals [Aubergine/Eggplant] (large) – 500 gms
- Red Chilly Powder – ¾ tbsp.
- Cumin Powder – ½ tbsp.
- Corriander Powder – ½ tbsp.
- Turmeric Powder – ¼ tsp.
- Ginger-Garlic Paste – ½ tbsp.
- Lime Juice – 1 tbsp. (optional)
- Green Corriander (finely chopped) – 2 tbsp.
- Rice Flour / Semolina – as needed
- Oil – as needed / to shallow fry
- Salt – 1 ½ tsp.
Step 1: Wash the brinjals and wipe them dry. Slice them 1 cm thick. Place on a board and gently pierce with a fork (this facilitates faster cooking). Apply 1 tsp. salt and keep aside for 5 to 10 minutes.
Step 2: Take the masala powders, the ginger-garlic paste, ½ tsp. salt and lime juice (if using) in a bowl. Add 2 tbsp. water and make a thick paste.
Step 3: Marinate / Apply this paste to the brinjal slices and sprinkle the coriander over them. Leave aside for 20 to 30 minutes.
Step 4: Heat sufficient amount of oil in a pan (preferably non-stick). Coat a couple of brinjal slices with rice flour or semolina. Dust off the excess flour and place in the pan. Fry on medium low heat. Cook on both sides till the brinjal is cooked and the coating is crispy (about 3 minutes on each side). Place the fried brinjal steaks on a plate lined with absorbent kitchen towels to remove excess oil. Do this for all the slices. Serve hot.
- I have used rice flour and have added lime juice.
- Instead of rawa / rice flour, you could also dip the slices in a beaten egg and fry them.