Fried Marinated Brinjal Rounds | How to make Fried Marinated Brinjal Rounds

By Sujata Shukla  |  31st Jan 2016  |  
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  • Fried Marinated Brinjal Rounds, How to make Fried Marinated Brinjal Rounds
Fried Marinated Brinjal Roundsby Sujata Shukla
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About Fried Marinated Brinjal Rounds Recipe

This easy but tasty dish is a great accompaniment to the Mutter Ki Tehari that I have posted in this Food book. Marinate it and keep it aside, and fry it just before the meal and serve it hot along with the Tehari, Boondi Raita and Salad.

Fried Marinated Brinjal Rounds

Ingredients to make Fried Marinated Brinjal Rounds

  • Large purple eggplant (baingan or aubergine) 1
  • turmeric powder (haldi) 1 tablespoon
  • red chilli powder 1/2 tablespoon
  • salt 1/2 tablespoon
  • oil 1/2 to 1 teaspoon
  • oil for frying 1 cup

How to make Fried Marinated Brinjal Rounds

  1. Wash and dry the brinjal with a kitchen towel and cut into round slices of about 1/2 cm each. Slice the rounds as evenly as possible.
  2. Mix the turmeric, chilli and salt into a paste using a little oil.
  3. Apply the paste evenly to each side of each slice, cover and set aside to marinate for at least 15 minutes.
  4. Heat a deep small frying pan, add the oil.
  5. Once the oil is hot, fry the slices of brinjal in batches, so as not to crowd the pan. Fry for 2 minutes on low flame, turn the slices over and fry for another 2 minutes in medium or high flame.
  6. Drain the fried brinjals, gently pressing down with a slotted spoon at the side of the pan to remove excess oil and place on a colander to allow any residual oil to drain.
  7. Serve hot along with Tehari and Boondi Raita.

My Tip:

Fry the brinjals just before serving, as each batch takes only 4-5 minutes to fry. They are tasty only when hot, and will not be conducive to re- heating.

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