Authentic eggplant (Brinjal/Kathirika) fry! This recipe is made of sesame oil and coconut flakes. It tastes awesome and can be a great combination for Sambar rice, Curd rice, Rasam rice or Roti.
Try this recipe and leave your comments!
Ingredients:
- Eggplant – 1/2 kg (Cut into long thin slices)
- Onion – 1/2 medium size (cut into long thin slices)
- Curry Leaves – 1 string
- Red Chili – 4
- Cumin Seeds – 1 tbsp
- Mustard seeds – 1/2 tbsp
- Desiccated coconut/ shredded coconut – 3 TBSP
- Turmeric powder – 1/2 tbsp
- Cumin Powder – 1/4 TBSP
- Chilli Powder – 3/4 TBSP
- Coriander Powder – 1/2 TBSP
- Sesame oil – 1/4 cup
- Hing (asafoetida) – 1 pinch
Preparation Time: 10 minutes Cooking Time – 30-40 minutes
- Heat 2 tbsp oil in a pan. Add mustard seeds, cumin seeds to the hot oil. When the mustard seeds pops, add red chili, hing and curry leaves.
- Add the sliced onions to the above tadka and cook until soft. Now add turmeric powder to the onion and cook it for 1 minute.
- Add required salt to the onion and mix it well. Now add the sliced eggplant and allow it to cook for 10 minutes. Do not close the pan with lid, put the stove on low-medium heat and allow the eggplant to cook on the open pan. This will help to get crispy texture to the egg plant.
- Now add Chilli powder, Coriander powder and Cumin powder to the eggplant and mix well. Blend the spices well with the eggplant and let it sit for 10 minutes on medium flame. Add 1 tbsp of oil to keep the eggplant crispy. After 10 minutes, you can see the eggplant cooked well and having a crispy texture.
- Now add 3 TBSP of coconut (shredded/Desiccated) and mix well with the eggplant.
- Now add the remaining oil to the eggplant and put the stove on low heat for 5 minutes. Then turn off the stove and garnish with some fresh curry leaves.
- The Eggplant is now ready to serve hot with rice or roti.
Tips:
- Use fresh shredded coconut for authentic taste.
- Adjust the spice level as per the preference.
- You can also use any other oil such as Olive oil, refined oil, etc
- Add 1-2 drops of oil through out the cooking of eggplant to keep the crispy texture.