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Crispy, pan-fried eggplant slices coated in a savory and spicy masala. This quick and easy South Indian side dish, also known as Baingan Fry or Vankaya Fry, brings a delightful texture and flavor, pairing perfectly with dal and rice.
For 4 servings
Prepare the Brinjal
Prepare the Masala Paste
Coat and Marinate the Brinjal
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Crispy, pan-fried eggplant slices coated in a savory and spicy masala. This quick and easy South Indian side dish, also known as Baingan Fry or Vankaya Fry, brings a delightful texture and flavor, pairing perfectly with dal and rice.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 105.17 calories per serving with 1.84g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Shallow Fry the Brinjal
Serve
For a healthier alternative, arrange the coated brinjal 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, until golden and cooked.
You can substitute rice flour with gram flour (besan) or a mix of rice flour and besan for a different texture and flavor profile.
Instead of round slices, use small brinjals. Slit them in a cross shape from the bottom, stuff the masala paste inside, and then shallow fry until cooked.
Add 1 tablespoon of roasted and coarsely ground peanuts or sesame seeds to the spice mix for a nutty flavor and added crunch.
Brinjal contains antioxidants like nasunin, found in its purple skin, which helps protect brain cells from damage caused by free radicals.
As a good source of dietary fiber, brinjal aids in digestion, promotes regular bowel movements, and can help prevent constipation.
The fiber, potassium, and antioxidants in brinjal may help reduce the risk of heart disease by lowering cholesterol and blood pressure levels.
Spices like turmeric contain curcumin, a compound with powerful anti-inflammatory effects that can help manage inflammation in the body.
Brinjal itself is low in calories and rich in fiber and antioxidants. However, this recipe involves shallow frying, which adds calories from the oil. To make it healthier, you can pan-fry with minimal oil or bake the slices as suggested in the variations.
One serving of Brinjal Fry (approximately 140g) contains around 150-180 calories. The exact count can vary based on the amount of oil absorbed during frying.
Sogginess is usually caused by excess moisture. Ensure you pat the brinjal slices completely dry after soaking. Also, do not cover the pan while frying, as this traps steam and makes the brinjal soft instead of crispy.
Yes, you can. The rice flour is primarily for crispiness. You can use gram flour (besan) or fine semolina (rava) as a substitute, or omit it entirely for a softer, more traditional fry.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm them on a tawa or in an air fryer to regain some of the crispiness. Avoid microwaving, as it can make them soggy.
Medium to large-sized purple brinjals (the ones used for Baingan Bharta) are ideal as they yield large, uniform slices perfect for frying. However, you can use any variety you have on hand.