Eggplant Fry (Enna Kathrikai)

This eggplant fry recipe (enna kathrikai curry, brinjal fry) is the best. Eggplant is a versatile vegetable and you can make a variety of vegetarian and vegan dishes with it. Eggplant is high in fiber and is a great vegetable to include in your diet for maintaining good health.

Servings: 4
Cooking Time: 20 minutes

Ingredients

• 4 cups eggplant, sliced into long pieces
• and soaked in water until ready to fry
• 10-12 tbsp vegetable oil
• 1/4 tsp asafoetida powder (hing)
• 1/4 tsp turmeric powder
• Salt to taste

For Masala

• 3 tbsp (tablespoon) urad dal
• 2 tbsp coriander seeds (dhania)
• 3 tbsp sesame
• 2 tbsp dry, grated coconut (optional)
• 1/2 tbsp fenugreek seeds (methi)
• 8-10 red chillies

Preparation

1. Roast each ingredient separately. Cool and grind all ingredients except sesame and coconut into a coarse powder. Grind the sesame separately into a coarse powder and mix it with the other powder.
2. Heat oil in a wide nonstick skillet on high heat. Add asafoetida and grated coconut and saute for a minute. Add the eggplant pieces after draining the water.
3. Add salt and turmeric powder. Turn over the pieces gently until they are half-cooked. Add the masala powder, making sure all the pieces are generously coated.
4. Reduce the heat to medium high and stir the curry occasionally until the eggplant pieces are evenly browned.
5. Serve the eggplant fry hot with rice and ghee.

Category: Vegan Vegetables - Members, Vegetables - Members, Vegetables - No-Onion No-Garlic - Members