Brinjal roast is another favorite for us. I made this last year using our fresh homegrown eggplant. Try and enjoy this easy side dish.
Eggplant - 1
turmeric powder - 1/2 tsp
red chilly powder - 1 tsp
curry masala powder - 1 tsp
salt - to taste
oil - 1 tbsp per batch
Slice the eggplant into 1/2 inch thick circles or semi circles.
Keep it in a large mixing bowl.
In a small bowl mix all ingredients except oil.
Add the masala mixture to the brinjal slices and shake to coat thoroughly.
Keep marinated for 10 minutes.
In a frying pan , heat 1 tbsp oil, then fry a small batch of brinjal slices both sides (almost 1 minute per side).
Take out, repeat and fry all the slices.
Pan roasted brinjal fry is ready!
Serve as side dish with sambar rice or curd rice.
Deep frying these brinjal slices will taste incredible good, but pan roasting is easier.