Eggplant Fry
Awesome eggplant stir fry with mild spices
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Ingredients
- 2 lbs Eggplant sliced
- 1 Onion chopped finely
- 1 Tomato chopped finely
- 2 Green chilies chopped finely
- 5 cloves Garlic chopped finely
- 3 tbsp Coconut paste
- 1 tbsp Chili powder
- 1/2 tbsp Coriander powder
- 1 tsp Turmeric powder
- 1 tsp Black pepper powder optional
- 5 tbsp Oil
- Salt to taste
Optional ingredient
- 2 tbsp Sambar powder instead of chili/ coriander powder
Tadka ingredients
- ½ tbsp Fennel powder
- 2 Sprigs Curry leaves
Instructions
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Heat 3 tbsp oil in a wide non-stick pan (non-stick pan preferred for this dish) and fry fennel powder, and then curry leaves.
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Add onion and fry till it gets browned.
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Add green chilies and chopped garlic and fry for few mins.
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Add tomatoes and fry till it gets mashed up and sautéed well.
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Add sliced eggplant, all spice powders, coconut paste, salt to taste and sprinkle some water and mix the contents well. Cover the lid and cook for 2 mins.
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Open the lid, stir the contents and continue frying without lid (occasionally turning the contents now and then) till the eggplant almost gets roasted well.
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Add 2 tbsp oil and continue frying the eggplant till it gets sautéed to the desired consistency.
Recipe Notes
- You can season with mustard and urad dal if you do not like fennel (or want variation).
- If you want to just feel the eggplant only in the dish, you can sauté and then grind onion, tomato, chilies, garlic (you can even add some ginger) along with coconut. You can add this paste along with the eggplant and spice powders and cook.
- This dish is a good side dish for rice and chapathi.
- You can also mix white rice with this dish and eat it with chips, papad or an omelet.