Easy Brinjal Fry Recipe – Turmeric & Chilli Spiced Indian Aubergine

Last Updated on 4 months by Neha Deshmukh

Easy Brinjal Fry Recipe – Turmeric & Chilli Spiced Indian Aubergine

Hey everyone! Today, I’m sharing a super simple, yet incredibly flavorful recipe – Brinjal Fry! This is one of those dishes my grandmother used to make, and honestly, it’s comfort food at its finest. It’s quick, easy, and perfect as a side dish with dal and rice, or even as a snack with a cup of chai. Let’s get cooking!

Why You’ll Love This Recipe

This brinjal fry (also known as aubergine fry) is a winner for so many reasons. It’s ready in under 20 minutes, requires minimal ingredients, and delivers a fantastic crispy texture with a lovely warmth from the turmeric and chilli. Plus, it’s naturally vegan and gluten-free, making it a great option for everyone. Honestly, it’s a little slice of Indian home cooking that I think you’ll absolutely adore.

Ingredients

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

• 1 Medium-sized brinjal (aubergine)
• ½ tsp Turmeric powder
• 1 tsp Red chili powder (optional)
• As needed Salt
• A pinch Sugar
• 3-4 tbsp Cooking oil

Ingredient Notes

Let’s talk about these ingredients for a sec! Brinjal, or aubergine as it’s known in many parts of the world, is a staple in Indian cuisine. We use it in so many dishes – curries, bhartas (mashed preparations), and of course, fries like this one!

There are tons of different varieties of brinjal in India, from the long, slender ones to the round, purple ones. Any variety will work for this recipe, but I personally prefer the round, purple ones as they get beautifully soft inside while staying firm enough to fry.

Now, about soaking the brinjal in salt water. This is a really important step! Brinjal can sometimes have a slightly bitter taste, and soaking it in salted water helps draw out those bitter compounds. Don’t worry, it really does make a difference! A pinch of sugar in the spice mix also helps balance the flavours.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give your brinjal a good wash. Then, slice it into pieces about 1-inch thick.
2. Pop the sliced brinjal into a bowl of salted water and let it soak for about 10-15 minutes. This is where the magic happens!
3. While the brinjal is soaking, grab another bowl and mix together the turmeric powder, red chilli powder (if you’re using it – I sometimes skip it for a milder flavour), salt, and a tiny pinch of sugar.
4. Drain the brinjal slices really well, and then gently coat each piece with the spice mixture. Make sure they’re evenly covered! Let this marinate for about 5 minutes – it helps the flavours really cling on.
5. Heat the cooking oil in a pan over medium heat. Once it’s hot, carefully add the marinated brinjal slices in batches. Don’t overcrowd the pan, or they won’t get crispy.
6. Fry for about 2-3 minutes per side, until they’re golden brown and beautifully tender.
7. Remove the fried slices and place them on paper towels to drain off any excess oil.
8. Serve warm and enjoy!

Expert Tips

Want to take your brinjal fry to the next level? Here are a few tips I’ve learned over the years:

• Crispy Brinjal: Make sure the oil is hot enough before adding the brinjal. And don’t overcrowd the pan!
• Avoiding Oil Absorption: Pat the brinjal slices dry with a paper towel before frying. This helps prevent them from soaking up too much oil.
• Spice Level: Feel free to adjust the amount of red chilli powder to your liking. If you prefer a milder flavour, skip it altogether. For a real kick, add a little more!

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: It’s also naturally gluten-free.
• Spice Level: My friend, Priya, loves to add a pinch of garam masala for extra warmth. My dad prefers it super spicy, so I always keep a little extra chilli powder on hand for him.
• Festival Adaptations: This brinjal fry is a lovely addition to a festive thali (platter) during festivals like Diwali or Navratri. It pairs beautifully with other vegetarian dishes.

Serving Suggestions

Brinjal fry is incredibly versatile. Here are a few ideas:

• Serve it as a side dish with dal (lentils) and rice.
• Enjoy it as a snack with a cup of chai.
• Add it to a vegetarian thali for a complete meal.
• Serve it with roti or paratha (Indian flatbreads).

Storage Instructions

Leftover brinjal fry can be stored in an airtight container in the refrigerator for up to 2 days. Reheat it in a pan or in the microwave, but keep in mind that it won’t be as crispy as when it’s freshly made.

FAQs

Let’s answer some common questions:

1. What type of brinjal is best for frying?

Any type of brinjal will work, but I recommend using the round, purple variety for the best texture.

2. Why do you soak brinjal in salt water? Does it really reduce bitterness?

Yes, it really does! Soaking the brinjal in salt water helps draw out the bitter compounds, resulting in a more pleasant flavour.

3. Can I bake the brinjal instead of frying?

You can! Toss the marinated brinjal with a little extra oil and bake at 200°C (390°F) for about 20-25 minutes, flipping halfway through. It won’t be as crispy as fried brinjal, but it’s a healthier option.

4. How can I make this brinjal fry extra crispy?

Make sure the oil is hot enough, don’t overcrowd the pan, and pat the brinjal slices dry before frying.

5. What is the best way to store leftover brinjal fry?

Store it in an airtight container in the refrigerator for up to 2 days.