Big brinjal tawa fry/ Brinjal fry/ Baingan fry is a spicy and masala flavored South Indian style fry/ roast. It can be served alongside rice mor kuzhambu/ sambar. This eggplant fry is quick and easy to make roast will be super yummy to taste.
It will also be interesting to cook than the regular stir fry/ poriyal that we make at home for lunch. This baingan fry recipe uses pantry friendly ingredients. It can be made in no time and it is almost similar to fish fry. That was the comment my family made on the aroma they got and when they tasted the brinjal roast. So next time you go to store get this big brinjal/ aubergine and try making this tawa fry and let me know your feedback. So let’s get to the making of eggplant fry/ roast!

You may be interested in other recipes below:

Brinjal fry recipe, Brinjal tawa fry recipe

Recipe by Sandhya Riyaz

0.0 from 0 votes

Course: LunchCuisine: IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Big brinjal tawa fry/ Brinjal fry/ Baingan fry is a spicy and masala flavored South Indian style fry/ roast. It can be served alongside rice mor kuzhambu/ sambar.

Ingredients for Brinjal tawa fry

1 nos., Big Brinjal/ Aubergine/ Eggplant
1/4 teaspoon, Turmeric powder
1/2 teaspoon, Red chili powder
1 tablespoon, Sambar powder
1 teaspoon, Coriander powder
1 teaspoon, Cumin powder
Salt – to taste
1 sprig Curry leaves
4 tablespoon, Oil
3 tablespoon, Water – (for mixing)

Directions to make Brinjal tawa fry

In a bowl add turmeric powder, red chili powder, sambar powder, coriander powder, cumin powder and salt. Mix well and add water little by little. Keep this mixture aside.
Wash the big brinjal/ aubergine and slice it into slices not thin nor thick, thin slices will be tough to flip and thick slices takes time to cook and won’t be that roasted/ fried.
Now add slices one by one and coat it well in masala.
Heat a tawa with a tbsp of oil, to it add curry leaves then place individual slices of masala coated eggplant on the tawa. Allow it to cook in low to medium flame, (generously add oil every now and then otherwise the eggplant will stick to the pan) when one side looks cooked flip it gently and cook the other side. When both sides look cooked transfer it to a plate and serve it with hot rice and mor kuzhambu or sambar.

Notes

* 1 cup = 235 ml

HOW TO MAKE BRINJAL FRY IN TAWA WITH STEP BY STEP IMAGES

In a bowl add turmeric powder, red chili powder, sambar powder, coriander powder, cumin powder and salt. Mix well and add water little by little. Keep this mixture aside.
Wash the big brinjal/ aubergine and slice it into slices not thin nor thick, thin slices will be tough to flip and thick slices takes time to cook and wont be that roasted/ fried.
Now add slices one by one and coat it well in masala.
Heat a tawa with little extra oil as it will prevent eggplant from sticking onto tawa, to it add curry leaves then place individual slices of masala coated eggplant on the tawa. Allow it to cook in low to medium flame, (generously add oil every now and then otherwise the eggplant will stick to the pan) when one side looks cooked flip it gently and cook the other side. When both sides look cooked transfer it to a plate and serve it with hot rice and mor kuzhambu or sambar.