Brinjal Fry | Vankaya Fry | Baingan Fry - Stir fried eggplant in Indian Spices

A side dish from South India, this Brinjal Fry (eggplant stir fry) is delicious, flavorful, and can be made in less than 20 minutes.

Roasted chana dal, urad dal, cumin seeds, coriander seeds, and red dried chilies are ground, then sprinkled on the stir-fried brinjals. The roasted spices lend unique flavors and tastes to the eggplant.

This dry Brinjal recipe is a perfect vegan accompaniment for rice or roti!

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Dry roasting brings out the essential oils in the spices. Don’t skip this step.
Don’t skip any whole spice; all the whole spices are essential for this dish.
You can add dry coconut powder to the masala.
Traditionally, for Chettinad recipes, gundu chilies are used. But I have used the Kashmiri red chilies. It gives nice deep color to the dish.
After roasting the spices for Chettinad Masala, allow it to cool for a while, and then blend it to a fine powder.
Select tender Brinjals. They cook faster so it’s more preferred than ripe ones.
Always cut equal-sized brinjal. This helps in cooking them uniformly.
Saute the brinjals gently without breaking them and cook.
We can also make the Chettinad masala well in advance and use them.
Mix the leftover Chettinad masala with rice and ghee. It makes a yummy variety of rice.
As always, adjust the spices and salt to taste.

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Detailed Recipe
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