Brinjal Roast


Pan-fried brinjal slices with spicy curry powder.  Club it with tempered yogurt rice or sambar sadham.

Vankaya Vepudu / Eggplant Roast / Eggplant Fry / Kathirikai fry / Kathrikai roast / Kathiri Varuval / Pan-fried Eggplant / Brinjal

2 nos Purple Brinjal
1/2 tsp Red Chili Powder
2 tsp Coriander powder
1/4 tsp Turmeric powder
1/2 tsp Salt (or to taste)
2 tbsp Oil
2 tsp water
few Dry or Fresh curry leaves for garnishing



Combine red chili powder, coriander powder, turmeric powder and salt in a bowl.

Wash the brinjal , chop the head and slice into big discs. Each brinjal will yield say about 4 pieces.

Toss them in the spice powder along with few drops of water just enough to make the masala stick to the brinjal.  If this is too hard, then make the paste and then apply to both sides of the brinjal.

Heat oil in a wide fry pan and place the brinjal pieces allowing enough room for them to roast evenly. Do not crowd instead make in batches.

Fry about 3-4 minutes on one side and then carefully flip to the other side. Fry until both sides are evenly browned. Switch off and serve as a side for rice.


Serves 2 adults.

Roughly based on Cornstarch’s Eggplant recipe.

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6 comments to Brinjal Roast

  • Divya Vijay

    This is an awesome roast, really mouth-watery …. my friend had shown me this site and from then on, I’m one of its favorite …

  • Busy Bee

    Started hating Indian food after eating in KL few months. They put lot masala. So started my cooking. Since I love Brinjal, I started with this recipe. Mine looked soggy. Where do you think I would have gone wrong? Wanna make some crispy brinjal fry. Gosh I am craving for some nice brinjal fries for ages. This pic makes me mouthwatering..


  • Shalini

    Mullai,tried these today and tasted fantastic.Thanks for the recipe

  • Vaishnavi

    So simple ingredients and procedure yet so yummy and colorful…Pictures are awesome! You rock…..

  • Cappuccino

    Yummy roast with simple ingredients…I must try this. Thanx for sharing. Excellent photography.
    What kind of brinjol did you used chinese or indian kathirikka ?

    • Cap, these are Indian purple kathrikka’s, I’m not a big fan of those giant eggplants, always use long chinese variety or namma oru pachi/oodhapoo kathris. Thanks.

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