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Crispy, spiced eggplant slices shallow-fried to perfection. This quick and easy side dish, also known as brinjal tawa fry, pairs wonderfully with dal, rice, and roti for a comforting Indian meal.
Prepare the eggplant. Wash and pat it completely dry. Trim the stem and slice the eggplant into uniform 1/4-inch (about 0.6 cm) thick rounds. To prevent browning, slice them just before you are ready to cook.
In a wide, shallow plate or bowl, combine the besan, rice flour, red chili powder, turmeric powder, coriander powder, garam masala, amchur powder, and salt. Whisk with a fork until all the spices are evenly distributed.
Coat the eggplant slices. Take one slice at a time and press it firmly into the spice mixture, ensuring both sides and the edges are well-coated. Gently shake off any excess flour.
Heat the oil in a large, heavy-bottomed pan or tawa over medium-high heat. The oil should be hot but not smoking. To check, you can sprinkle a tiny pinch of the spice mix; it should sizzle immediately.
Carefully place the coated eggplant slices in the hot oil in a single layer. Do not overcrowd the pan; cook in batches if necessary. Reduce the heat to medium.
Fry for 3-4 minutes on the first side, until the bottom is golden brown and crisp. Flip the slices gently with a spatula and cook for another 3-4 minutes on the other side until it's equally crisp and the eggplant is tender inside.
Once cooked, transfer the fried baingan to a plate lined with paper towels to absorb any excess oil. Serve immediately while hot and crispy.
Crispy, spiced eggplant slices shallow-fried to perfection. This quick and easy side dish, also known as brinjal tawa fry, pairs wonderfully with dal, rice, and roti for a comforting Indian meal.
This indian recipe takes 25 minutes to prepare and yields 4 servings. At 99.08 calories per serving with 2.59g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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For a lower-oil version, arrange the coated slices on a baking sheet lined with parchment paper. Spray with a little oil and bake at 200°C (400°F) for 15-20 minutes, flipping halfway through. You can also use an air fryer at 190°C (375°F) for 10-12 minutes.
Add 1/2 teaspoon of carom seeds (ajwain) to the spice mix for a distinct flavor and digestive benefits. You can also add 1 teaspoon of ginger-garlic paste to the spice mix to make a thick paste for coating.
Replace rice flour with an equal amount of fine semolina (rava) or cornstarch for a different kind of crunch.
Eggplant is a great source of antioxidants, particularly nasunin, found in its purple skin. Antioxidants help protect the body from damage caused by harmful free radicals.
The high fiber content in eggplant aids in digestion, promotes regular bowel movements, and can help maintain a healthy gut.
Spices like turmeric contain curcumin, a compound known for its potent anti-inflammatory and antioxidant effects, which can contribute to overall wellness.
Baingan Fry can be part of a balanced diet. Eggplant itself is low in calories and high in fiber. However, this recipe involves shallow frying, which adds fat and calories. For a healthier alternative, consider baking or air-frying the slices as suggested in the variations.
A single serving of Baingan Fry (about 3 pieces) contains approximately 130-160 calories. This is an estimate and can vary based on the size of the eggplant and the amount of oil absorbed during frying.
To ensure a crispy Baingan Fry, make sure the oil is sufficiently hot before adding the slices, don't overcrowd the pan, and serve immediately after cooking. Patting the eggplant slices completely dry before coating is also crucial.
Eggplant is like a sponge and can absorb a lot of oil if not cooked correctly. This usually happens if the oil is not hot enough when you add the eggplant. Ensure the oil is at a medium-high temperature so the outer coating crisps up quickly, creating a barrier that reduces oil absorption.
Yes, you can. For a gluten-free version without besan, you can use only rice flour or cornstarch. If you don't have rice flour, you can use fine semolina (rava) or just besan. The combination of besan and rice flour provides the best balance of flavor and crispiness.
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