Tuesday, November 24, 2009

Brinjal Fry, South Indian Style!

This was an attempt to recreate a dear friend's mother's delicious recipe. Since then, she has her own blog and has posted the original recipe! The only change in this recipe is to use of Vegetable Oil for frying instead of Coconut Oil.
Purple Baby Eggplants-6
Make several slits crosswise until the stem. [Here I made only one slit, which will make the recipe milder in flavour]
Soak in water for about 15 minutes. Wipe dry.
Masala Marinade
Ginger Garlic paste- 1tsp
Besan/Chickpea Flour-1tsp
Red Chilli powder-1tsp
Coconut Oil-1tsp
Coconut Milk/Cream-1tsp
Chopped curry leaves-1tsp
Chopped corainder-1tsp
Mix the ingredients above to make a smooth paste.
Stuff the brinjals with the paste  and coat the outside too.
Let it marinate for  half hour or more.
Heat Oil and deep fry until done.
Alternately we can pan fry too but the shape might get squashed a bit.
Updating the Recipe
I did feel that that marinade did not stick to the brinjals properly so as a means to sop it up, had fried some onions [ sliced lengthwise] in the same oil. They came out delish! One needs to have more slices in  the brinjal for the marinade to stick and the brinjal to cook properly.

The original recipe can be found at Roja's Recipes.
 Madras, Summer 2009: Rice, Avial, Mango Morukootan, Brinjal Fry, Pappadums, Ari/Rice Kondattams


  1. that looks gorgeous. I have a similar one in my site too :)

  2. Oh Shri, remember - amma cuts it differently! She slices the baingan first and then makes those finger-like cuts. It looks more like miniature forks without the long stem. Maybe that's why the marinade did not stick well.

  3. Thanks you Naagu!

    Sri...Got you! I should have checked the photos first! Have some brinjals leftover, this time hope to get it right!

  4. Very sexy blog! Grea recipes. Shockingly sexy presentation...Achut Bhandarkar (achutbhandarkar@gmail.com)

  5. You can try to present it on a light green plate with some white rice for contrast and taste on the base.


Thank you for your valuable feedback!