Indian style fried eggplant

Fried eggplant is a famous side dish of West Bengal (India). There are many ways of cooking it. I only know 2 ways of cooking it and am sharing with you all.

Method 1

Cooking time 5 - 10 minutes

Serving 2

Ingredients

• Eggplant 2 medium size
• Salt as per taste
• Mustard oil for deep frying
• Turmeric powder 1 tsp
• red chili powder as per taste
• Flour 1/2 cup (optional)
• Dried mango powder 1/4 tsp (optional)

Preparation

• Slice the eggplant in circular slices. Make sure that the pieces are thick (about half an inch thick )
• Mix salt, turmeric and red chili powder together. Pour about 1 tsp or more water to make a thick paste.
• You can even add flour in the paste and make a thin batter. This step is however optional. You can even add small chopped pieces of chili.
• Now coat the eggplant with the paste you made now.
• Heat mustard oil in pan.
• When the oil gets hot, add the eggplants in the oil and fry till the eggplants are light glden brown.
• Drain the eggplant on the paper towel and serve hot.

In case you want your fried eggplant to be more spicier, here is one more recipe -

Method 2

Serving 2

Time 10-15 minutes

• Eggplant 2 meduim
• salt as per taste
• Onion sliced in thin pieces
• oil 3- 4 tsp (mustard oil is best while cooking egg plant, however you can use other oils too)
• Turmeric powder 1/2 tsp
• Red chili powder as per taste
• Tomato 1 big, sliced in small pieces
• Chili as per taste
• Dried mango powder 1/4 tsp
• Cumin seeds 1/4 tsp
• Ginger garlic paste 1 tsp
• Oil for shallow frying the eggplant pieces
• Cilantro/ coriander for garnishing
• Lemon juice as per taste (optional)

Preparation

• Cut eggplant in circular pieces, make sure the pieces are not very thin or thick. Half an inch would be just fine.
• Shallow fry the egg plant pieces till they are golden brown.
• In a pan heat oil
• When the oil starts getting heated, add cumin seeds.
• Once the cumin seeds start spluttering, add the chopped onions and cook till the onions are light golden brown and soft.
• Add the ginger garlic paste and mix well. Let it cook for 1 minute.
• Now add all the spices (do not add salt) and mix well with the mixture and cook at least for 2 minutes.
• Add the chopped pieces of tomatoes and mix well with the mixture and cook for at least 2-3 minutes when you will find out that oil is coming out and the mixture is dry.
• Add the fried egg plant pieces, sprinkle salt and mix well. Be careful not to break the eggplant pieces. Let it cook for a few minutes (3-4 minutes). Keep mixing properly so that the spices do not get stuck at the end of the pan.
• Garnish with cilantro and serve hot.
• You can pour little bit of lemon juice before serving, this step however is optional.