Big Brinjal Fry Recipe / Eggplant Roast For Rice - South Indian Kathirikai masala fry

Last week when I went to Reliance fresh to buy vegetables, I took a big sized brinjal / Kathirikai to try Baingan bharta recipe. But I couldn’t make it. I had completely forgotten about it. Yesterday I was running short of vegetables and all I had was this brinjal. As I had already tried ennai kathirikai poriyal , Bengali begun bhaja and some more curries, I wanted to try out something new. I googled for brinjal chops and I found this brinjal fry recipe in Nalini’s blog which was similar to my expectation. Basically I love the flavor of fennel seeds in masala. So I tried this recipe by making it little more spicy for myself as I am the only person who eats brinjal in my house. I had it with mysore rasam.It was a delectable combo and I took two servings of it. After a long time, I made a spicy lunch menu and ate it happily. If you are a brinjal and fennel seeds combo lover, then this recipe is for you. Check out mysore rasam recipe too. Friends, try this spicy, South Indian brinjal fry for Rasam or More kuzhambu. It takes very less time to prepare in busy mornings and you can pack it for your lunch box as well. I am sure your friends will ask the recipe. Lets see how to make this Tamil nadu style big brinjal masala fry recipe with step by step pictures.

Check out my Ennai Kathirikai poriyal, Begun Bhaja, Brinjal Podi curry, Kathirikai poriyal recipes too.

Brinjal fry/Eggplant roast recipe

Brinjal fry/Eggplant roast recipe Spicy, hot eggplant fry/Kathirikai roast recipe-An yummy side dish for rice.

Cuisine: Indian

Category: Side dish

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

Big brinjal – 3/4 no( Use 4 if medium size)
Salt & water – as needed
Cooking oil – 2 tbsp

To grind

Fennel seeds – 1.5 tsp
Red chillies – 5 nos
Garlic cloves – 5 nos
Turmeric powder – 1/8 tsp
Sambar powder – 1 tsp
Salt – as needed

To temper

Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp
Cumin seeds /Jeera – 1/4 tsp
Curry leaves – few

Lemon juice – few drops
Coriander leaves – to garnish

METHOD

Take all the ingredients given under “ to grind” in a mixie jar.First grind it to a powder. Then add the required water and grind it to a smooth paste. No problem if the mixture is slightly watery but it should be a smooth paste.

Wash and chop the brinjals into medium thick round slices. Do not slice very thinly because they will mash it up while cooking. If you use normal purple brinjal, just slit them into 4 pieces .Immerse in water till use to prevent discoloration.

Brinjal fry

Now heat oil in a kadai and splutter mustard, urad dal, jeera and curry leaves. Add the brinjal and saute for few minutes. Add salt & ground masala paste. Mix well and coat the brinjals.

Keep the flame medium and cover cook the brinjals for 4-5 minutes. Flip it once in the middle. Check whether they are cooked properly. Add some lemon juice. Garnish with coriander leaves.

Serve hot with sambar rice, rasam or simply with dal. Tastes yum!

Enjoy !

Note

The brinjal should be cooked in masala paste & oil. No need to add water. If you feel the mixture is too dry, you can sprinkle little water to cook the brinjals.
For proper cooking of brinjals, always keep the flame medium & cover it with a lid.
Please reduce the quantity of sambar powder as per your taste. The quantity I have mentioned here makes a spicy brinjal fry.
Adding lemon juice helps to balance the spicy taste as well as helps to absorb the iron content of brinjal in the body.

Enjoy this hot n spicy brinjal masala fry with rice.Tastes gr8 !