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.
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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.
If you like the recipe, please share it on Facebook and WhatsApp and leave your lovely comments below. We love listening to your feedback.
Take a look at
Brinjal Tamarind Masala and
Brinjal Pulissery of
Seenas Food Basket.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 4
Calories:161
Author - Seena.
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..
Cheers..
Seena.
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Kathirikai Poondu Pirattal Recipe / ചെട്ടിനാട് ബ്രിഞ്ചാൽ ഫ്രൈ.
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