Brinjal Fry


 Brinjal is one of the most common vegetables seen in purple, green and white colours. Due to its wide use in both every day and festive South Indian food, it is often called as the ‘King of vegetables’ in South India.

                 It is a good source of calcium, potassium, magnesium and thiamin. Brinjal fry is a very tasty dish and it can be served as a special dish for the vegetarians.



1 brinjal

¼ teaspoon turmeric powder

½ teaspoon red chilli powder

1 teaspoon corn flour

Salt to taste

Coconut oil for frying

1 sprig curry leaf



  • · Wash brinjal properly. It is better to dip it in salt solution for 1 to 2 hours before using it.
  • · Cut it into round pieces.
  • · Take turmeric powder, chilli powder, salt, corn flour and curry leaves in a plate and make a paste using required quantity of water.
  • · Put brinjal pieces in the plate and apply the paste over the pieces.


  • · Keep a pan over the flame.
  • · Add 1 teaspoon of coconut.
  • · Place the brinjal pieces in the pan and fry them just as we fry fish.
  • · Turn it over and add ½ or 1 teaspoon coconut oil according to you choice. Fry till both the sides become golden brown.
  • · Serve hot.



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