Brinjal Masala Fry | Simple Eggplant fry | Aubergine Curry
Brinjal Masala Fry is an easy simple side dish that can be made under 30 minutes and goes very well with Hot rice, Chapati, Roti etc. Brinjal is also known as Eggplant, Aubergine etc. You can use any kind of eggplants for this recipe – white eggplants, Italian eggplants, chinese eggplants, baby eggplants etc.
I like to make this Brinjal Masala Fry when I am in a hurry and don’t have time to make elaborate dishes/meal. I love to eat it with Hot rice + ghee or with Yogurt/curd rice.
This Brinjal Masala Fry is also low in carbs as eggplant is naturally low in carbs, makes perfect dish for the people who are on Low carb or Keto diet. Just reduce the quantity of Onion as it has good amount of carbs.
You can make this dish with any type of eggplant- long,short, green etc. Just make sure that there are not many seeds inside the eggplant, as they tend to be bitter and doesn’t give good taste to the dish. A few here and there are ok but not lot of them.
I have so many Eggplant recipes on my blog, all are simple yet tasty, check them out below.
Eggplant with fenugreek spice mix
Potato Bell pepper Eggplant Fry
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I hope you try out this amazing Brinjal Masala Fry recipe and do comment below and let me know how you like this recipe.
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Brinjal Masala Fry | Simple Eggplant Masala fry | Aubergine fry
- 2 tbsps Oil
- 1/4 tsp Cumin seeds
- 1/4 tsp Mustard seeds
- 7-8 Curry leaves
- 1 small Onion (sliced)
- 1 tbsp Ginger Garlic paste
- 1/2 tsp Turmeric powder
- 5 baby Eggplants/Brinjal (cut lengthwise into wedges)
- 1/2 tsp Coriander powder
- 1 tsp Chili powder
- Cilantro (to garnish)
- Salt (to taste)
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Take a pan on medium heat and add oil. Once oil is hot add mustard seeds, cumin seeds and let them crackle.
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Now add turmeric powder, curry leaves and sliced onion. Fry till onion is pink/translucent.
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Now add ginger garlic paste and fry for 2-3 mins till the raw smell goes away.
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Add the eggplants/brinjal slices, add some salt. Mix well and cook covered till eggplants are 90% done.
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Stir in between to avoid burning at the bottom. You can add couple of tablespoons of water if eggplant starts burning due to lack of moisture.
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Once eggplants are 90% done then add red chili powder,coriander powder and mix well.
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Fry for 2-3 mins so that all the flavors blend in and eggplants crisp up on the edges.
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Turn off the heat and serve hot.! Garnish with Cilantro.
- Eggplants shouldn’t be completely mushy, we can be able to see their long shape but they should be tender.
- More the onions more the taste.
- Keep eggplant slices in water to prevent blackening.
