Rava Fried Brinjal | Eggplant Fry
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.
Servings 4 People
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.