Wednesday, January 26, 2011

Brinjal Dry Fry

  • 2 purple long thin Brinjal
  • 1/4 cup Onion chopped
  • 1/2 cup Tomatoes chopped
  • 1 clove Garlic crushed
  • 1 tsp Chili powder
  • 1/2 tsp Mustard seeds
  • 1 sprig Curry leaves
  • 1/4 tsp Turmeric powder
  • 1 1/4 Coriander powder
  • 2 tbsp Oil
  • Salt to taste

  1. Wash and chop the brinjals to 2" piece long and thin. Put it in a bowl full of water.
  2. Preheat the oven to 500 F.
  3. Now heat a kadai or wok on stove top.
  4. Add oil, add mustard seeds, when splutters add curry leaves, onions and garlic.
  5. Fry till onions are transparent, add tomatoes and salt.
  6. When the tomatoes turns soft, add chili powder, coriander powder, turmeric powder and mix well.
  7. Now add the brinjals and mix well. Close the lid and reduce the flame to medium high.
  8. When the brinjals are half cooked, transfer it on to a baking tray and spread evenly.
  9. Now change the oven mode to broil 500 F and place the tray on the top rack.
  10. Broil for 10 mins until the brinjals are roasted and dry, stir once in between.
  11. Remove and transfer to a serving bowl.
  12. Serve with rice, chapati.

  1. Usually brinjal dry fry needs lot of oil to roast. In this method it requires very less oil.
  2. When you do on stop top, you should be stirring so that it does not burn and also over stirring makes the brinjals soggy.

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