Brinjal fry or Brinjal coins is one fancy pan fried version of regular brinjal fry. Just cut them into circular discs… you may use any type of Brinjal, eggplant or chines eggplants… apply a light masala paste and shallow fry to crisp. They pair well with sambar or curd rice or any variety rice…..tastes really crisp if served immediately. If kept longer the brinjal flesh may loosen and become little soft but still taste good. Either way an excellent quick side dish for any rice item…. terming them as coins “that element of curiosity” makes kids try them!
Some Brinjal recipes to try…
|Brinjal / Eggplant||10 discs|
|Turmeric powder||1/4 teaspoon|
|Red Chili powder||1 teaspoon|
|Coriander powder||2 teaspoon|
|Ginger Garlic paste||1 teaspoon|
|Gram flour||1 tablespoon|
Lets see how to make this Brinjal fry
Mix all the dry spice powders along with ginger garlic paste to make a coarse dry mix.
Cut the brinjal or eggplant into discs and apply the powder on both sides to coat.
Sprinkle little water and the paste thickens and sticks to the brinjal pieces.
Heat oil in a wide fry pan and place the coated brinjal pieces and shallow fry. About 3 to 4 minutes on each side until its browns.
Flip and fry the other side too. They may look lightly soft on the inside but the outer layer will be lightly crisp. Switch off and serve as a side for sambar, rasam or thayir sadam.
- Makes 12 (2 inch) discs
- Serve immediately if you prefer it crispy. As time goes the brinjal may soften but still will be good.
- Gram flour is to keep it dry and make the outer layer crisp.
- Adding garam masala powder can give additional taste.
- Fry some curry leaves and top it off for presentation.