Spicy Brinjal Fry
Kerala-style dry fry where brinjal is cooked down until all the moisture evaporates and what remains is intensely flavoured, slightly caramelised, and impossibly moreish. Best with parotta or plain rice.
Ingredientsfor 3 servings
- 2 nos Brinjal
- 11/2 tsp Red chilly powder
- 11/2 tsp Kashmiri red chilly powder
- 1/4 tsp Turmeric powder
- 1/2 tsp Pepper powder
- Salt, to taste
- 1 tbsp Coconut oil
- Coconut oil — for frying
- Curry leaves
Preparation
Step 1
Cut the brinjal into half inch thick round pieces.
Step 2
Mix all the masalas with little water and 1 tbsp oil to make a smooth paste.
Step 3
Marinate the brinjal pieces in masala and rest it for 15 minutes.
Step 4
Set a pan over medium heat and pour in the oil followed by a few curry leaves. Place brinjal pieces in the hot boiling oil. Fry in medium flame for 3-4 minutes.
Step 5
Turn the other side and cook for another 3 minutes.
Step 6
Spicy brinjal fry is now ready.
Tip
A heavy-bottomed pan or cast iron skillet gives you the best results for a proper Kerala fry. Thin pans burn the spices before the meat dries.
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