Kathirikkai / Eggplant / Brinjal Fry

From brinjal/Eggplant you can make many delicious dishes and curries. This sabji is one among them. Brinjal Fry is not only easy to prepare and it does not require any other complex cooking techniques. The simple yet aromatic seasoning of sauteed cumin, mustard, kalonji seeds / black cumin, curry leaves and fresh coriander leaves makes it simply irresistible. 


  • Brinjal - 5 to 6 Nos
  • Mustard Seeds - 1 tsp
  • Urud Dal / White gram split - 1/2 tsp
  • Kalonji seeds/Nigella Sativa/Black Cumin seeds - 2 tsp
  • Curry Leaves - Few
  • Turmeric powder - 1 tsp
  • Red Chilli Powder - 3 tsp
  • Coriander seeds Powder - 1 tsp
  • Cumin seeds Powder - 1/2 tsp
  • Hing / Asafoetida - 1/4 tsp
  • Salt to Taste
  • Oil 


Step 01) Nicely clean and  wash the brinjal and slice them into 3 to 4 pieces

Step 02) Put a reasonable sized heavy bottom pan on the range and heat oil. 

Step 03) Add the seasoning seeds and allow them to splutter. 

Step 04) Add the brinjal/eggplant and fry them nicely in slow heat 

Step 05) Once the brinjals are half fried add turmeric powder, red chilli powder, coriander seeds powder, cumin seeds powder, salt and Hing/Asafoetida  and mix well and cook till brinjals are tender 

Serving: Serve with  roti and it goes very well with Curd Rice too.

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