Authentic Brinjal Recipe- Fennel & Red Chilli Masala Fry

Last Updated on 2 months by Neha Deshmukh

Authentic Brinjal Recipe – Fennel & Red Chilli Masala Fry

Introduction

Oh, brinjal! Or eggplant, as some of us call it. It’s one of those vegetables people seem to either love or… well, not so much. But trust me on this one. This isn’t your average brinjal dish. This Fennel & Red Chilli Masala Fry is a flavour bomb – a little spicy, a little tangy, and utterly addictive. I first made this when I was trying to recreate a dish my neighbour, Aunty Sheila, used to make, and after a few attempts, I think I finally got it right! It’s become a regular in my kitchen, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s easy, even for beginner cooks. And most importantly, it’s bursting with flavour. The fennel seeds add a lovely sweetness that balances the heat from the red chillies, and the sambar powder gives it that authentic South Indian touch. Plus, it’s a fantastic way to use up those brinjals sitting in your fridge.

Ingredients

Here’s what you’ll need to make this delicious brinjal fry:

• 3/4 (or 4 medium) big brinjal (eggplant)
• 2 tbsp cooking oil
• 1.5 tsp fennel seeds
• 5 red chillies (adjust to your spice preference!)
• 5 garlic cloves
• 1/8 tsp turmeric powder
• 1 tsp sambar powder
• 1/2 tsp mustard seeds
• 1/2 tsp urad dal (split black lentils)
• 1/4 tsp cumin seeds (jeera)
• Few curry leaves
• Salt to taste
• Few drops lemon juice
• Coriander leaves, to garnish
• Water as needed

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Fennel Seeds: Don’t skip these! They’re the star of the show. They add a beautiful anise-like flavour that’s just chef’s kiss.
• Red Chillies: I usually use Byadagi chillies for colour and mild heat, but you can use any red chilli you like. Kashmiri chillies are great for vibrant colour with less spice.
• Sambar Powder: Sambar powder can vary quite a bit depending on the region. Some are more tangy, others more spicy. I prefer the Mysore variety, but feel free to use your favourite. You can find it at most Indian grocery stores, or even online.
• Brinjal Variety: I prefer using the long, purple brinjal for this recipe, but round brinjals work well too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, slice your brinjal into medium-thick rounds. About ½ inch thick is perfect. Now, pop them into a bowl of water. This helps prevent them from turning brown and also reduces any bitterness.
2. While the brinjal is soaking, let’s make the masala paste. In a grinder, combine the fennel seeds, red chillies, garlic cloves, turmeric powder, sambar powder, and a splash of water. Grind it all up into a smooth, vibrant paste.
3. Heat the oil in a pan over medium heat. Once it’s hot, add the mustard seeds. When they start to splutter, add the urad dal and cumin seeds. Let them sizzle for a few seconds, then toss in the curry leaves.
4. Now, drain the brinjal and add it to the pan. Sauté for 2-3 minutes, until it starts to soften slightly.
5. Pour in that gorgeous masala paste and mix well, making sure every slice of brinjal is nicely coated.
6. Cover the pan and cook on medium heat for 4-5 minutes, flipping the brinjal halfway through. This ensures it cooks evenly. You’ll know it’s ready when the brinjal is tender and the masala has thickened.
7. Finally, squeeze a few drops of lemon juice over the top and garnish with fresh coriander leaves. Serve immediately!

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook the brinjal in batches to ensure it browns nicely.
• Keep an eye on the heat. You want to cook the brinjal until it’s tender, but not mushy.
• A little patience goes a long way. Letting the brinjal soak in water really does make a difference in the final texture.

Variations

• My Family’s Twist: My sister loves adding a pinch of asafoetida (hing) to the tempering for extra flavour.
• Extra Veggies: Feel free to add other vegetables like onions, tomatoes, or potatoes to the mix.
• Coconut Flavour: Add 1-2 tablespoons of grated coconut to the masala paste for a delicious coconutty twist.

Vegan Adaptation

This recipe is naturally vegan! No changes needed.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the number of red chillies to 2-3, or use milder chillies like Kashmiri chillies.
• Medium: Use 5 red chillies as per the recipe.
• Hot: Add 7-8 red chillies, or include a pinch of chilli powder to the masala paste.

Festival Adaptations (If applicable – e.g., Janmashtami)

This brinjal fry is a wonderful side dish for Janmashtami feasts, especially when served with rice and dal.

Serving Suggestions

This brinjal fry is best served hot with:

• Steaming rice
• Roti or paratha
• Dal or sambar
• Yogurt (to cool down the spice!)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. It won’t be quite as crispy, but still delicious!

FAQs

What type of brinjal (eggplant) works best for this recipe?

I prefer the long, purple brinjal, but round brinjals work well too. Just make sure they’re firm and don’t have any blemishes.

How can I adjust the spice level of this brinjal fry?

You can adjust the spice level by changing the number and type of red chillies you use.

Can I make this recipe ahead of time?

You can make the masala paste ahead of time and store it in the refrigerator for up to 2 days. However, it’s best to cook the brinjal fry just before serving for the best texture.

What is sambar powder, and where can I find it?

Sambar powder is a blend of spices used in South Indian cuisine. You can find it at most Indian grocery stores or online.

How do I prevent the brinjal from absorbing too much oil?

Soaking the brinjal in water helps reduce its porosity, preventing it from absorbing too much oil. Also, don’t overcrowd the pan.

Is it necessary to soak the brinjal in water? What does it achieve?

Yes, it’s highly recommended! Soaking the brinjal in water helps prevent discoloration and reduces any bitterness. It also helps it cook more evenly and absorb less oil.