Sometimes, I run out of veggies in my pantry. Onions are mostly the first to get finished in the list. Without onions, i find the full fledged cooking difficult. One such day, what I found in the fridge was just some long purple brinjal champs and a cut piece of lime. And this brinjal fry is what that turned out to be. Unlike other brinjal fries, this recipe uses very little oil especially if you are using a nonstick pan.
You will need:
- Medium size long purple brinjal-2
- Lime juice-1/2 tsp
- Salt to taste
- Turmeric powder-1/4 tsp or a little more
- Pepper powder- upto your spice level.
- Chilli powder-1/4 tsp(optional)
- Yoghurt-1/2 tsp (optional)
- Oil- 1/2 tsp
- A pinch of sugar
- Cut the brinjal through the centre horizontaly so that you have two long halves. Slice the brinjal into 2 inch pieces.
- Mix all the ingredients and add little water if you want. Keep aside for 5 minutes.
- Heat a non stick pan in low flame and fry these pieces on both sides. Keep the lid on to get it cooked.
- Later, take off the lid and continue until the skin becomes crispy and caramelised.
- Serve with rice or rotis.
This is my rice platter with the brinjal fry. If anyone noticed, the other side dishes namely soy chunks stirfry and ulli theeyal are leftovers of the previous day. ?