Baingan fry | Eggplant stir fry – Quick and easy eggplant stir-fry made with Indian spices. This vegan gluten free fry can be had as a side dish with steamed rice, dal and curd. It can also goes well with lemon rice and coconut rice.
I have made this fry with baingan / eggplant. But you can also use small brinjals in this recipe. One main thing to note is never add water while cooking eggplants. Or else it will me mushy and soggy with an offputting smell. The baingan / brinjals should get cooked in oil and steam.
How to make Baingan fry | Eggplant stir fry
Baingan fry | Eggplant stir fry
Equipment
- 1 wide based non stick or cast iron pan
Ingredients
- 1 large baingan / eggplant
- 2 tbsp oil
- 1 tsp red chili powder
- ¼ tsp turmeric powder
- ¼ tsp asafoetida
- Salt to taste
To temper
- ½ tsp mustard seeds
- ½ tsp split urad dal
- ½ tsp cumin seeds
Instructions
Pre – Preparation
- Wash thoroughly and chop the eggplant into bite sized pieces.
- Soak them in salted water till you are ready for cooking to prevent blackening.
Cooking instructions
- Heat oil in a pan. Add mustard seeds. Once the mustard seeds crackle add cumin seeds and split urad dal.
- Once the urad dal is browned, add the chopped eggplants / baingan.
- Saute for a few minutes and cover and cook for 6 to 7 minutes on low – medium flame.
- Then open the pan and check for doneness. It should be soft cooked.
- Now add turmeric powder, red chili powder, asafoetida and salt.
- Mix everything together and saute in medium flame for about 5 minutes. Stir in between.
- The eggplants must shrink in size and oil should be glistening all over.
- Switch off the stove. Serve with sambar rice, curd rice, lemon rice, coconut rice, etc.
Notes
- Always choose tender eggplant / brinjal / baingan for best taste.
- Never add water for cooking the eggplant.
- You can substitute red chilli powder with sambar powder.
- Use a wide pan to evenly roast the eggplants.
Baingan fry | Eggplant stir fry
Cooking instructions with step by step pictures
Preparation
Wash thoroughly and chop the eggplant into bite sized pieces.
Soak them in salted water till you are ready for cooking to prevent blackening.
Cooking instructions
Heat oil in a pan. Add mustard seeds. Once the mustard seeds crackle add cumin seeds and split urad dal.
Once the urad dal is browned, add the chopped eggplants / baingan.
Saute for a few minutes and cover and cook for 6 to 7 minutes on low – medium flame.
Then open the pan and check for doneness. It should be soft cooked.
Now add turmeric powder, red chili powder, asafoetida and salt.
Mix everything together and saute in medium flame for about 5 minutes. Stir in between.
The eggplants must shrink in size and oil should be glistening all over. Switch off the stove. Serve with sambar rice, curd rice, lemon rice, coconut rice, etc.
Recipe notes
- Always choose tender eggplant / brinjal / baingan for best taste.
- Never add water for cooking the eggplant.
- You can substitute red chilli powder with sambar powder.
- Use a wide pan to evenly roast the eggplants.
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