Brinjal rava fry is an appetizer recipe in which brinjal or eggplant slices are coated with spiced rava or semolina and shallow fried. Find step by step images to make this purple brinjal recipe.cToday I am presenting to you all with a delicious Goan brinjal recipe known as vangyachyo fodi or brinjal rava fry or fried eggplant. Brinjal fry recipe is normally served as a side dish with vegetarian meal in Goa.
On the vegetarian days like Monday, Thursday and festival days, different types of starters like pakodas and “fodi” i.e. rava fried vegetables or semolina coated vegetables are prepared. These are served as an accompaniment with rice, ross (curry) and bhaji (stir fried vegetables).
This semolina coated brinjal fry recipe is very easy to cook. Just cut the purple or green eggplant into uniform sized slices. The thickness of each slice should be around 1/4th inch. Apply the spice powders and keep it aside to marinate for 10-15 minutes. Spice the rava. Coat each brinjal slice in rice and shallow fry them in the frying pan by flipping occasionally.
This eggplant rava fry turns delicious and can be served as snacks too. These can even be packed in the lunch box.
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Ingredients to make fried eggplants:
- Brinjal/eggplant: Use medium to big sized fresh purple eggplants to make this recipe.
- Spices: Red chili powder and turmeric powder are the two basic spice powders used in this eggplant fry recipe.
- Oil: I have used vegetable oil to shallow fry the semolina coated eggplant slices.
- Flour: I have used medium sized semolina (rava) and rice flour in this recipe.
You might like these brinjal recipes like Goan style brinjal bharta and stuffed brinjal.
How to cook Goan style rava fried brinjal?
- Mix the flours and the spices.
- Slice the brinjal or eggplant. The slices should be of ¼ inch thickness. When you slice the brinjal it will be circular in shape. If desired make it into semi-circular shape.
- Apply chili powder, turmeric powder and salt to the brinjal and keep aside for 10-15 minutes.
- Coat the marinated brinjal slices in prepared rava and rice flour mixture.
- Heat a frying pan and spread 1 tablespoon oil on it.
- Arrange the rava coated brinjals in the frying pan one by one.
- Spread 1-2 tablespoon oil on top of the rava coated brinjals. Fry by covering the frying pan. In between sprinkle 1 teaspoon water over the brinjal slices to keep them moist.
- After 10 minutes, flip to the other side and fry for another 10 minutes.
- Check whether the brinjals are cooked by poking in the centre of the brinjal with a knife. It is done when it becomes soft and gets cut easily when poked.
You can serve this delicious rava fried eggplant slices with rice, mulyacho ross (Goan radish curry), karatyachi bhaji (bitter gourd stir fry), pickle and papad.
You can also try rava fried potato, rava fried lady fingers, rava fried green banana and rava fried onion.
Rava Fried Brinjal | Eggplant Fry
Ingredients
For frying:
- 1 big Brinjal/eggplant
- 1 teaspoon chili powder
- 1 teaspoon turmeric powder
- ¼ teaspoon salt
- 4 tablespoon oil for frying
For the coating:
- ½ cup rava/semolina
- ¼ cup rice flour
- ½ teaspoon red chili powder
- ¼ teaspoon salt
Instructions
- Mix rava, rice flour, chili powder and salt and keep aside.
- Slice the brinjal or eggplant. The slices should be of ¼ inch thickness. When you slice the brinjal it will be circular in shape. If desired make it into semi-circular shape.
- Apply chili powder, turmeric powder and salt to the brinjal and keep aside for 10-15 minutes.
- Coat the brinjal slices in prepared rava, rice flour and spice mixture.
- Heat a frying pan and spread 1 tablespoon oil on it.
- Arrange the rava coated brinjal slices in the frying pan one by one.
- Spread 1-2 tablespoon oil on top of the rava coated brinjals. Fry by covering the frying pan. In between sprinkle 1 teaspoon water over the brinjal slices to keep them moist.
- After 10 minutes, flip to the other side and fry for another 10 minutes.
- Check whether the brinjals are cooked by poking in the centre of the brinjal with a knife. It is done when it becomes soft and gets cut easily when poked.
Video
Notes
- Cut the brinjal slices of approximately 1/4 inch. This makes the brinjal slices tasty. If you make it thin, then the brinjal slices will get crispy after frying and will loose the delicious taste.
- While the brinjal is getting fried, sprinkle little water on the eggplant slices and cook with lid of frying pan covered.
- This saves the cooking time and also makes a delicious eggplant starter.
- To know if the eggplant slices are cooked, just poke it with a knife in the centre. It is done when it becomes soft and gets cut easily when poked.
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Note: The recipe was published on 1st April 2013 and is republished.
wow yummy bhaigan fry dear 🙂
This is yummy
looks yum and delicious..
Thanks Raksha for the lovely recipe.I do make this but seeing it on the blog motivates you to make it again.Please post alot more Goan recipes.
Awesome Recipe!!!!I'm inspired to try this version of brinjals to inspire my kids to eat.
crisp & delicious!!
looks very tempting. Irresistible.
Delicious goan special brinjal fry.
Crispy n delicious even kids wud like this