Thursday, July 30, 2015


This is for the people who adore eggplant. No doubt they would surly love this crispy baigan fry anytime  and this can be served as an appetizer (just like my little gal likes to have it) or as a side dish for lunch too. While making this fry, make sure you serve them hot hot to enjoy its crispness as later it wont stay that crispy.


10 Sliced Eggplant.(if its too big, then divide it again as shown in pic)

1 1/2 tbsp Red Chilly pd

1 tsp Turmeric pd.

1/2 tsp Hing.

Pinch of Pepper pd.

Salt to taste.

Rice flour for just for coat.

Oil for shallow fry.


Cut eggplant into 1/2 inch round. If its too big then divide into half. Sprinkle salt on both the side. Then sprinkle each of ingredients like red chilli pd, turmeric pd, hing, and pepper pd on both the sides. Marinate for 5 min. Spread rice flour on a plate.

Heat oil on a tawa. As it becomes mild hot, take each marinated slice, place it on rice flour and coat nicely on both the side and immediately place them carefully on tawa for cooking. Repeat the same with rest of the slice. Let the slices fry for 2 to 3 min on each side till slight brown.