Brinjal Stir Fry


Brinjal Stir Fry

Brinjal Stir Fry

Egg Plant is a very tricky vegetable where in it can be tasted best when done perfect or it will just turn soggy and not favored by all. I make Kathrika Bhaji often. And for Variety rice I make this brinjal fry and this crispy pieces is a good combo with any pulao and best suited for packed lunch ideas.


Ingredients:

Brinjal- 10
Onion- 2  (big)
Chilly powder- 1 tbsp
Salt- as per taste
Oil- 2 tbsp

Method:

Brinjal Stir Fry
 Brinjal Stir Fry

  • Wash and chop brinjal/eggplant into tiny pieces (as shown in the pic).
  • Soak them in water to prevent darkening.
  • Chop onions into tiny pieces.
  • Heat the oil in a kadai.
  • Fry onion till golden brown.
  • Add chilly powder and salt and stir for a couple of minutes.
  • Add the brinjal after draining the water.
  • Cover with a lid and cook for 5 minutes.
  • Then with occasional stirring cook for 10 minutes till brnjal/ eggplant is roasted and crisp.
  • Serve hot with Puliogare.
Brinjal Stir Fry
Points to be Noted:
  • The ratio of brinjal to onion is 2 big onions for every 10 brinjals.
  • Do not add water throughout the recipe.
  • Once brinjal is half cooked under closed condition, cook in open flame to make it crispier.
Other Stir Fry Recipes:               
Bottle Gourd Stir Fry                      
Bitter Gourd Stir Fry                       
Baby Corn Stir Fry     
Stuffed Brinjal Fry
Bhindi (Okra) Stir Fry
Cauliflower Stir Fry
Potato Stir Fry
Sauteed Soy

Tinku Shaji

Tinku Shaji holds a bachelor of engineering in food engineering whose major interest is developing new recipes, food styling and food photography.

6 comments:

  1. Can have this stir fry with a bowl of rice..Inviting.

    ReplyDelete
  2. looks yumm and inviting,great side dish with rasam rice...

    ReplyDelete
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