Eggplant Fry is not as difficult as it seems once you know the trick🤔
Yes it becomes a not so tasty and not so good looking dish if you don’t know how to use this vegetable.Previously whenever I made this fry it turned black because I didn’t know the trick which I got to know later.
I was advised my my mom to cut the eggplant and soak it it salted water for 5 minutes and then cook it , this will not turn the eggplant black and it tastes better as well.I like to make this eggplant veggie for my lunch and dinner as it goes well with breads (chapati) or dal and rice.I have added here more of tomatoes to add sweetness,you can add more of ketchup instead.Onions, tomatoes and garlic together with the egglplant make this recipe lip smacking.
- Baigan (Eggplant)- 500gm
- Cooking Oil
- Onion and tomotao- 2 chopped
- Garlic and chilli finely crushed
- Dry Spices(garam masala powder turmeric and coriander)
- Salt to taste
- Cumin seeds
In a kadhai add oil and add cumin seeds.when the seeds begin to crackle add the ginger garlic paste.
Add onions and saute for 2 minutes
Add the dry spices excluding garam masala powder
Let this mixture cook for 2-3 minutes , you can sprinkle drops of water if required
Add the chopped eggplant to this mixture , add salt and cook for 5 minutes.The eggplant should be mixed with spices and the oil in the pan which will help it to cook.you can drizzle some water if required but don’t put much water in this.
Now add the chopped tomatoes to this and cook till the tomatoes gets mushy and the egglplant and tomatoes seems to cooked well. Cover this with lid but not more than 5 minutes as this will then turn mushy which we don’t want to do.
This will not take much time to cook as addition of salt helps in quick cooking of the eggplant.
Serve this hot with Chappat/Breads- Easy and Simple !