Brinjal(egg Plant) Fry

by jijuka
Not a stir fry. A stove top fry with filling. Great Recipe.
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Votes: 1
Rating: 4
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Rate this recipe!
Cuisine North Indian
Prep Time 20 minutes
Servings
people
Ingredients
  • Brinjal(Eggplant, cut into 3/4 inch thickness, 2 inch wide and 3 inch long approx) - 20 pieces
  • Chilly powder Berbere(Berbere is very mild african/ethiopian chilli powder) - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • garlic(if American Size) - 1 clove
  • Cloves(if Indian size) - 3 nos
  • Chick pea flour(Basin) - 1/2 cup
  • Coriander seeds(roasted and powdered) - 1/2 tsp
  • Parampara Pav bhaji masala - 1 tsp
  • Cummin seeds(roasted and powdered) - 1/2 tsp
  • Amchur(raw mango powder) - 1 tsp
  • Black salt - 1/2 tsp
  • Walnuts(crushed coarse) - 1/2 cup
  • Brown sugar(jaggery) - 1 or
  • Lemon/Lime - 1/4 to
  • Water(to make a thick paste of all the above) -
  • Oil(to mix with paste and to fry) -
Cuisine North Indian
Prep Time 20 minutes
Servings
people
Ingredients
  • Brinjal(Eggplant, cut into 3/4 inch thickness, 2 inch wide and 3 inch long approx) - 20 pieces
  • Chilly powder Berbere(Berbere is very mild african/ethiopian chilli powder) - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • garlic(if American Size) - 1 clove
  • Cloves(if Indian size) - 3 nos
  • Chick pea flour(Basin) - 1/2 cup
  • Coriander seeds(roasted and powdered) - 1/2 tsp
  • Parampara Pav bhaji masala - 1 tsp
  • Cummin seeds(roasted and powdered) - 1/2 tsp
  • Amchur(raw mango powder) - 1 tsp
  • Black salt - 1/2 tsp
  • Walnuts(crushed coarse) - 1/2 cup
  • Brown sugar(jaggery) - 1 or
  • Lemon/Lime - 1/4 to
  • Water(to make a thick paste of all the above) -
  • Oil(to mix with paste and to fry) -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Make holes on the top of the brinjal pieces to put the stuffing/paste in. Scooping out a small portion of the seeds will be enough, by keeping the skin on other side intact.
  2. Mix the folowing items: chilly powder, turmeric powder, garlic, chick pea flour, coriander powder, parampara masala, cummin powder, amchur, walnuts, brown sugar, lemon and water. Make a paste.
  3. Fill the hole on brinjal pieces with this stuffing.
  4. Put some oil on a hot flat thick bottomed pan. Thick bottom ensures the heat will be uniformly spread. If the pan is thin, periodically move it so that all areas are evenly heated.
  5. Make sure the heat is very low. The heat should be low because the brinjal will take 20 to 40 minutes to fry.
  6. Place brinjal on the pan with the stuffing facing up.
  7. Cover it and fry on low heat for 20 - 40 minutes.
  8. When the egg plant gets cooked it is done.
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