This simple Gujarati-style Fried Brinjal curry takes one of the most popular vegetables – Brinjal / Eggplant / Baigan and makes a lip-smacking curry to go with those soft Phulkas.
Note that is more of a dry curry and you could also serve this as a snack. But if you are like some of us who don’t like to eat Baigan without a main dish then pair it up with your lead main course of the day. You could also pair this up with steamed rice with a dollop of ghee on top.
We recommend using large Brinjals for this. If they are not available used the darker medium-sized Brinjals. The longer ones ca be avoided for this recipe since they will not taste the same way as it would with others.
Fried Brinjal Curry
- 2 No. brinjal Large or 3-4 small sized ones
- 1 teaspoon dhania-jeera powder coriander and cumin seeds powder
- 1/2 teaspoon Garam Masala
- 1/2 teaspoon pepper powder
- 1/2 teaspoon mango powder
- 1 pinch Salt and chilli powder to taste as per your preference
How to make:
- Cut the brinjal into half and each half into 3 slices.
- Make fine slits on the cut surface of each slice and then mix all the above spices and rub nicely on the slits.
- Heat oil and put the brinjals cut side down into the pan.
- Cover tightly and cook over a slow fire turning them occasionally till they are soft.
- Serve hot with Aloo Parathas or Rotis.