Crispy Curry Eggplant Recipe – Indian Aubergine Fry

Last Updated on 2 months by Neha Deshmukh

Crispy Curry Eggplant Recipe – Indian Aubergine Fry

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful side dish that’s seriously addictive. This crispy curry eggplant (also known as aubergine fry) is exactly that. I first made this when I was craving something crunchy and spicy, and it’s been a family favorite ever since. It’s surprisingly easy to make, and the combination of crispy texture and warm curry spices is just divine. Let’s get cooking!

Why You’ll Love This Recipe

This Indian aubergine fry is a winner for so many reasons. It’s ready in under 30 minutes – perfect for a weeknight meal. The eggplant gets wonderfully crispy, and the curry powder gives it a beautiful, aromatic flavor. Plus, it’s a fantastic way to enjoy eggplant if you’re not usually a fan! It’s a vibrant addition to any Indian spread, and honestly, it disappears pretty quickly.

Ingredients

Here’s what you’ll need to make this crispy curry eggplant:

• 4-5 baby eggplant/aubergine
• 2 tsp curry powder
• ?? tsp red chilli powder (adjust to your spice preference!)
• As needed sunflower/vegetable oil (for deep frying)
• To taste salt
• ?? cup mint leaves, for garnish
• 2-3 lemon wedges, for serving

Ingredient Notes

Let’s talk ingredients for a sec!

• Eggplant: I prefer using baby eggplants (also called aubergines) because they have a more delicate flavor and get extra crispy. But you can absolutely use larger eggplants – just slice them into roughly 1/2 inch thick pieces. Indian cuisine uses a variety of eggplant, including the long, slender varieties and the round, purple ones.
• Curry Powder: This is where things get interesting! Curry powder isn’t a single spice, but a blend. The blend varies so much by region and even household. You can find mild, medium, and hot blends. I like to use a Madras curry powder for a good balance of flavor and heat. Feel free to experiment and find your favorite!
• Red Chilli Powder: Again, spice level is key! Kashmiri chilli powder will give you a beautiful color with mild heat. For a spicier kick, use cayenne pepper or a hotter Indian chilli powder.
• Oil: You’ll need enough oil for deep frying. Sunflower or vegetable oil work well because of their high smoke point.

Step-By-Step Instructions

Alright, let’s get frying!

1. First, thinly slice your eggplants. I find about 1/4 inch thick works best.
2. In a mixing bowl, toss the eggplant slices with the curry powder and salt. Make sure everything is nicely coated.
3. Heat the oil in a deep frying pan over medium-high heat. You want it hot enough to sizzle when you add the eggplant – almost smoking.
4. Carefully fry the eggplant slices in batches for 2-3 minutes, until they’re golden brown and crispy. Don’t overcrowd the pan, or they won’t get as crispy.
5. Remove the fried slices with a slotted spoon and place them on paper towels to drain off any excess oil.
6. Arrange the crispy eggplant on a serving plate. Garnish with fresh mint leaves and a sprinkle of red chilli powder.
7. Serve immediately with lemon wedges for a little zing!

Expert Tips

Here are a few things I’ve learned over the years:

• Salting the Eggplant: Some people like to salt the eggplant slices before frying to draw out some of the bitterness. I don’t usually bother with baby eggplants, but it’s a good idea if you’re using larger, more mature ones.
• Hot Oil is Key: Seriously, don’t skimp on the heat! Hot oil is what gives you that beautiful crispiness.
• Don’t Overcrowd: Frying in batches is crucial. Overcrowding lowers the oil temperature and results in soggy eggplant.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your curry powder doesn’t contain any sneaky animal products.
• Spice Level Adjustment: My friend, Priya, loves things really spicy, so she adds a pinch of cayenne pepper to the curry powder mix. For a milder version, reduce the amount of red chilli powder or omit it altogether.
• Regional Indian Variations: In South India, you might find this dish made with a tamarind paste for a tangy flavor. In some parts of Bengal, they add a touch of mustard oil for a unique aroma.

Serving Suggestions

This crispy curry eggplant is incredibly versatile.

• It’s fantastic as a side dish with dal and rice.
• Serve it with roti or naan for a complete meal.
• It also makes a great appetizer or snack with a side of chutney.

Storage Instructions

Honestly, this eggplant is best enjoyed immediately. It loses its crispiness as it sits. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. Reheat in a dry pan or oven to try and restore some of the crispiness.

FAQs

Let’s answer some common questions:

• Is this eggplant fry best served immediately? Absolutely! The crispiness is at its peak right after frying.
• Can I use a different oil for frying? You can, but make sure it has a high smoke point. Peanut oil is another good option.
• What type of curry powder works best in this recipe? A Madras curry powder is a great starting point, but feel free to experiment with different blends to find your favorite.
• How can I make this recipe less oily? Frying will always involve some oil, but draining the eggplant well on paper towels helps. You can also try using a slightly lower temperature for frying, but be careful not to sacrifice crispiness.
• Can I air fry the eggplant instead of deep frying? You can! Toss the eggplant with a little oil and curry powder, then air fry at 375°F (190°C) for 10-15 minutes, flipping halfway through. It won’t be quite as crispy as deep-fried, but it’s a healthier option.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!