Spicy Eggplant Fry
Eggplant Fry Indian Recipe
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Eggplant fry is a spicy side dish that goes with the rice varieties, simple to make in just a few minutes. It also serves as an evening snack with a cup of tea or coffee.

Course: Side Dish
Cuisine: Indian
Servings: 4
Author: Antonet Roajer
  • 4 no Eggplants (Brinjal) Small Ones
  • 1 tbsp Coriander Powder
  • 0.50 tbsp Red Chili Powder (to taste)
  • 1 tsp Salt (to taste)
  • 0.50 tsp Turmeric Powder
  • 1 tbsp Rice Flour
  • 1 tsp Ginger Garlic Paste
  • 1 tsp Garam Masala
  • 2 tbsp Oil
  • 1 tsp Lemon Juice
  • 3 - 4 tbsp Water (for marinade)
  1. Wash, cut off the edges and slice them into half inch thickness. 

  2. In a bowl, add red chili powder, coriander powder, turmeric powder, salt, ginger garlic paste, rice flour, lemon juice, garam masala and mix well.

  3. Add water slowly and make a make marinade. The marinade should not be too thick or thin, it should be in a right consistency to coat the eggplants.

  4. Heat oil in the skillet, coat the sliced eggplants in the marinade and place on the skillet with 1-inch space between each slice.

  5. Cook on both the sides over a low to medium heat until the color changes to golden brown. Eggplant fry is ready to serve.