Easy Eggplant Stir Fry With Indian Spices
Easy South Indian style eggplant stir fry or brinjal stir fry with spices makes a yummy side dish with rice for lunch or dinner.
Servings 6
Calories 130kcal
Ingredients
- 5 small eggplants/brinjal
- 3 tablespoons oil
- 1 teaspoon mustard seeds (or use cumin seeds as I did)
- 5 dry red chilies optional
- 1 string curry leaves a few
- salt as required
- 2 tablespoons water just enough to sprinkle
- 1 teaspoon garlic powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon garam masala powder
Instructions
- Wash the eggplants and slice them in long medium sized pieces. You can also soak the sliced eggplants in enough water and salt for about 10 to 15 minutes to get rid of the slight bitterness. After soaking, you can discard the water used for soaking the eggplants.
- Rinse the sliced eggplants in fresh water and pat dry using a paper towel.
- Heat oil in a pan and add the mustard seeds (or cumin seeds)
- When the mustard seeds splutter (if using cumin seeds wait for few seconds until they get lightly roasted), add red chilies and curry leaves, fry for a few seconds.
- Add the sliced eggplants, stir fry for about 3 to 4 minutes.
- Add salt, garlic powder and sprinkle the water, cover the pan and cook for about 6 minutes or until the eggplants are cooked. Make sure you do not overcook the eggplants, as it will turn mushy if you overcook the eggplants.
- Once the eggplants are cooked, add all the remaining spices, mix well and stir fry for about another 2 to 3 minutes. The delicious eggplant stir fry or brinjal stir fry with spices is ready to be served!
Notes
Enjoy the stir fried eggplants or brinjal stir fry with rice and any curry like moru curry (yogurt based curry) or sambar or any other curry for lunch or dinner.
Nutrition
Calories: 130kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Sodium: 10mg | Potassium: 557mg | Fiber: 6g | Sugar: 8g | Vitamin A: 460IU | Vitamin C: 64.7mg | Calcium: 22mg | Iron: 0.9mg