Brindawal fry, also known as stir-fried eggplant, is a tasty side dish from South India that can be prepared in less than 20 minutes.
The stir-fried brinjals are topped with urad dal, roasted chana dal, red dried chilies, powdered cumin, and coriander. The eggplant is given distinct aromas and scents by the roasted spices.
I love ringan, the Gujarati name for eggplant. They’re also known as brinjal or aubergines in many parts of the world.
These are low-calorie vegetables that are rich in iron, fiber, and vitamins.
I’ve been gardening in Arizona for two years, and I’m surprised at how well the eggplants are flourishing.
It seems that they like Arizona’s scorching summers.
When they are in season, we employ our love for eggplants in recipes two or three times a week.
Aubergine is actually a highly versatile veggie. Eggplants may be prepared in a variety of delectable ways, including as frying, baking, stuffing, roasting, or grilling!
Baingan Fried, Baingan Bharta, Baba Ganoush, and Stuffed Eggplant Curry are among the dishes we make.
Today, I’ll share the recipe for brennel fries with you.
This Chettinad Vankaya fry is spicy, tasty, easy to make, and it satisfies all of my cravings! These are a fairly simple side dish that complements just about anything and would really brighten up any ordinary lunch or dinner!
This dish is made in a pleasant and unusual way, much like Chettinad. It’s not the same as your average brinjal fry. This recipe isn’t deep-fried, and it requires very little oil.
This recipe’s flavor and ease of preparation make it suitable for potlucks, get-togethers, and holiday festivities.
This meal is very convenient to include in your kids’ lunchboxes.
The star of the show is freshly ground masala, or chettinad masala.
Chettinad masala is a dry spice mixture that includes urad dal, chana dal, cumin, coriander, and red dried chilies.
In a skillet over low heat, dry-roast these spices and let them cool. Before being included into the dish, they are chilled and crushed into a fine powder.
I frequently prepare a large batch of this spice mixture and keep it refrigerated. It facilitates quick recipe preparation.
You may use this spice powder to cook just about any vegetable, including bell peppers, potatoes, cauliflower, carrots, bhindi (okra), and mushrooms.
We make this curry on the stovetop, but the recipe card will also include an air fryer variation.
Ingredients required
- For the eggplant, use brinjal or small eggplants. These are really simple to create and come out beautifully.
Onions are one of the main ingredients in the stuffing. Utilize toasted peanuts. Or, you may roast the peanuts ahead of time. - Dried spices: Whole spices are needed, including black pepper, red dried chiles, cumin, and coriander. Make use of dried red Kashmiri chili.
- Two varieties of lentils, urad dal and chana dal, are required to make the particular spice blend. They add a nice texture and aroma.
- Curry leaves smell delicious.
- Addition of seasonings: salt, turmeric powder, and mustard seeds are needed.
- Oil: You can use any sort of oil in this recipe.
- Add some cilantro as a garnish.
Process in phases
Concerning Masala Chettinada
All the masala components should be dry roasted for five minutes over medium to low heat. Let it cool down for a while. Make a coarse powder out of it. Additionally, prepare a substantial amount of this masala. This masala has to be stored in an airtight jar in the refrigerator. If not longer, it can stay fresh for up to three months.
Frying brinjal
- Cut the brinjal lengthwise and wash after removing the stems. Dry them off with a dab.
- Warm up the oil in a pan. Once the mustard seeds are added, watch them burst.
- Now add the onion, curry leaves, and hing. For one minute, simmer the onions.
- After the onions are tender, add the salt, turmeric powder, and brinjal or eggplant.
- Reduce the heat to medium and simmer, stirring occasionally, until it is soft, about 6 to 8 minutes.
- Apply the Chettinad masala on top of the cooked eggplants. After giving everything a gentle toss, simmer for one minute.
- After removing the heat source, mix in the cilantro. You may also add lemon juice if you want it even more fresh.
- The fried cauliflower is ready. Serve hot with Roti or Dal-rice. Enjoy yourselves!
- Dry roasting brings out the essential oils in the spices. Don’t forget to do this.
- Don’t leave out any of the spices; they are all essential to this dish.
- You may add dried coconut powder to the masala.
- Chettinad recipes are usually prepared with gundu chilies. I did, however, use Kashmiri red chilies. It adds a beautiful, deep color to the food.
- Roast the spices and let them cool before grinding them into a fine powder to produce Chettinad Masala.
- Pick sensitive brinjal. They are chosen because they cook more quickly than ripe ones.
- Always cut the Brindawal into equal pieces. This aids in their steady cooking.
- The best way to prepare brindals is to gently sauté them without breaking them.
- The Chettinad masala that we have made well in advance may also be used.
- Combine the rice and ghee with the leftover Chettinad masala. It produces an edible variety of rice.
- Taste as usual, then adjust the salt and spices.
How ought this meal should be served?
Serve roti or plain rice alongside the baingan fry.
For retaining, in what manner?
For time savings, we might make the ground masala simply once and keep it in bigger quantities sealed in a container. Every time we make this dinner, we might utilize it.
Curry may be kept in the fridge for a maximum of five days.
