Shallow Fried Baingan (Eggplant)

This post is dedicated to my cousin Emily. She once asked me to suggest a quick thing that can be done with Eggplants. My uncle has a vegetable garden and there were plenty of Eggplants and she was wondering what to do with them.

This is a thing we make at home very frequently and it goes well as a side to the main dishes, and also as a starter. Probably a very common and simple dish which every Oriya will identify with easily. Within no time it will be done and ready and more quickly it will be over too!!

All that you would need :
(Serves 2)

• Brinjal (eggplant) - 1 big

• Turmeric powder - 1 tsp

• Red Chilly powder - 1 tsp

• Salt - to taste

• Cooking oil - for shallow fry (about 2-4 Tbsp

How to make it :

• Using big sized brinjals is better, but in case you have those smaller ones you may just go ahead and use those.

• Cut horizontally along the brinjal and get round shapes out of it, keeping the thickness about 1/2 - 1 cm. It should yield about 5 - 10 pieces. 

• Take those pieces in a bowl.

• Add all the spices we have planned to use - turmeric and red chilly powder and the salt.

• Take a wide flat non-stick pan and warm it on low heat.

• Add about 2 Tbsp of oil as we have to shallow fry those (not deep fry - though it will yield a different touch).

• Once the oil is heated up, put the brinjals on the pan, making sure they are not overlapping each other.

• After a minute, slowly turn the brinjals (using a flat ladle will be the best).

• You may need to repeat the turning process may be one-two times more, giving about a minute to each side for frying up.

• Once each side is brown enough, switch off and take out the brinjals.

• Put them on a tissue paper for all the excess oil to get absorbed by it.

• Serve hot!!

Note :

• Since the brinjal I was using was too big, I have finally cut it into half-moon shaped pieces (basically slicing the round pieces into half)!!