Name: Baingan Tawa Fry
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Eggplant, large variety, cut into 1/2 inch thick round slices; 2 tbsp Gram Flour, besan, for a crispy coating; ½ tsp Ground Turmeric, haldi; 1 tsp Red Chilli Powder, adjust for spice level; 1 tsp Ground Coriander, dhania; ½ tsp Dried Mango Powder, amchur (gives a nice tang); ¼ tsp Garam Masala, optional, for aroma; 1 tsp Salt, to taste; 3 tbsp Mustard Oil, highly recommended for pan-frying

35 mintotal

25 min hands-on10 min hands-off

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

Add to your week

Ingredients

250 gEggplantlarge variety, cut into 1/2 inch thick round slices
2 tbspGram Flourbesan, for a crispy coating
½ tspGround Turmerichaldi
1 tspRed Chilli Powderadjust for spice level
1 tspGround Corianderdhania
½ tspDried Mango Powderamchur (gives a nice tang)
¼ tspGaram Masalaoptional, for aroma
1 tspSaltto taste
3 tbspMustard Oilhighly recommended for pan-frying

Quantities are for 2 servings.

You'll need: Stovetop.

Includes marination time.

Method

In a wide plate, mix the gram flour (besan), turmeric powder, red chilli powder, coriander powder, amchur, garam masala, and salt evenly to create a dry spice rub.
Take the thick brinjal slices and press them firmly into the dry spice mix on both sides. Ensure every slice is generously coated. Let them rest for 5 minutes so the natural moisture of the brinjal makes the spices stick.
5 min
Heat the mustard oil in a wide, flat tawa or frying pan until it smokes slightly. Lower the flame to medium.
Carefully place the coated brinjal slices on the tawa in a single layer. Do not overcrowd the pan.
Pan-fry on medium heat for 4-5 minutes until the bottom side develops a crispy, dark golden-brown crust.
4–5 min
Flip the slices gently using a spatula. Fry the other side for another 4-5 minutes until the eggplant is completely cooked through and soft inside, but crispy on the outside.
4–5 min
Remove from the tawa and serve hot.

How to tell it's done

A beautifully charred, spicy, and crispy outer crust giving way to an incredibly soft, buttery eggplant center.

Nutrition

Per serving, from 2 servings.

247kcal

Where the calories come from

Protein2.8 g4%
Carbohydrate12.2 g19%
Fat22 g77%

Saturated fat: 2.6 g
Fibre: 5.2 g
Sodium: 1171 mg
Potassium: 380 mg
Calcium: 24 mg
Iron: 1.2 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Adding a little besan (gram flour) to the marinade is the secret to preventing the brinjal from absorbing too much oil and giving it a perfectly crisp exterior.

What to serve it with

Serves as an incredible side dish with plain yellow Dal and Steamed Rice, or as a quick bite rolled inside a paratha.

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