Brinjal Stir Fry.

Chettinadu Brinjal Stir Fry / Kathirikaai Kara / Stir Fried Brinjal / How to Make Brinjal Fry

Brinjal Stir Fry Recipe / Stir Fried Brinjal Recipe /Chettinadu Style Brinjal Fry / South Indian Style Brinjal Stir Fry / Indian Eggplant Recipe / ചെട്ടിനാട് ബ്രിഞ്ചാൽ ഫ്രൈ.

Chettinadu Style Brinjal Stir fry is an easy, simple and popular side dish which goes well with rice and even chappathi. Indians usually use small eggplants compared to the western people. But either variety is perfect for this recipe. Sambar Powder and asafetida gives the brinjal a special flavour. Indians use this vegetable for making snacks, appetizers and curries.

This brinjal recipe is from the chettinadu region of Tamil Nadu. You might also like Chettinadu Chicken Curry which is another chettinadu dish of Chettinadu Cuisine which is there in this blog seenas.
Serve it with hot Curd Rice, Rasam and Sambar.

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Take a look at Brinjal Tamarind Masala and Brinjal Pulissery of Seenas Food Basket.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 4

Ingredients for Chettinadu Brinjal Stir Fry:

Brinjal – ½ kg (500 grams Brinjal , cut into long strips)
Oil – 2 tbsp.
Mustard Seeds – 1 tsp.
Urad Dal. Split – 1 tsp.
Asafoetida / Hing – 1 pinch
Curry Leaves – 1 sprig
Dry Red Chilli – 1
Onion – 1 finely chopped
Garlic cloves – 10 cut lengthwise into half
Tomato – 1 finely chopped
Turmeric powder (Haldi) – ½ tsp.
Sambar Powder – 1 tbsp.
Salt – to taste

How to Make Stir Fry Brinjal:

Chop Brinjals vertically and place them in water for 15 minutes to avoid oxidation.

In the meantime heat oil in a pan on medium heat. Add mustard seeds and urad dal and let it splutter and let the dal to turn golden brown. To this add the asafoetida, turmeric powder, curry leaves and red dry chilli. Sauté it for few seconds.

Next add the garlic and onion and fry until it turns into a light brown colour. Once done, add the tomatoes and cook until soft. Next add the brinjals and salt. Sauté it for few seconds.

Add one or two table spoons of water and mix. Cook it with a lid covered on low heat for 5 to 8 minutes. Once the brinjals are cooked, add the sambar powder and stir well. Let it cook for a couple of minutes. Now check the salt and adjust according to your taste.

Now the Chettinadu brinjal fry is done and transfer it to a serving bowl and serve hot. Serve it with Curd Rice, Sambar and Tamarind Rasam.

My Recipe Notes on Chettinadu Eggplant Fry:

1. Small Eggplants tastes better.
2. After cutting the brinjal put it in water otherwise it gets black when they are left after being cut.
3. This is an aromatic brinjal stir fry with the dominant flavour of garlic. Those who want to reduce the flavour, you can.
4. Add spices as per your taste buds.
5. Cook the eggplants over medium flame and keep stirring, this help the eggplants without getting burned.

Happy Cooking..




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Kathirikai Poondu Pirattal Recipe / ചെട്ടിനാട് ബ്രിഞ്ചാൽ ഫ്രൈ.

Difficulty: Beginner Prep Time 10 min Cook Time 15 min Total Time 25 mins


Brinjal Stir fry is an easy, simple and popular side dish which goes well with rice and even chappathi.

Keywords: Brinjal, stir-fry, how to, kathirikai, varuval, chettinadu

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