Bringal Bhahjee (Eggplant Stir-Fry)
A simple Indian vegetable dish featuring sliced eggplant marinated in aromatic spices and fried until golden. This bhahjee (dry vegetable preparation) is a flavorful side dish that pairs well with rice or flatbreads.
Ingredients
- 2 medium Young eggplants, sliced 1/8 inch thick (Choose firm, glossy eggplants without blemishes)
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Red chili powder (Adjust to taste)
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Ground coriander
- 1 teaspoon Ginger-garlic paste (Or use 1/2 tsp ground ginger and 1/2 tsp minced garlic)
- 0.75 teaspoon Salt (Or to taste)
- 3 tablespoons Vegetable oil or neutral cooking oil (For frying)
Instructions
- 1Wash the eggplants thoroughly under running water. Slice them into rounds approximately 1/8 inch thick. Pat dry with paper towels or a clean kitchen cloth.
- 2In a small bowl, combine the turmeric, chili powder, ground cumin, ground coriander, ginger-garlic paste, and salt. Mix well to form a uniform spice blend.
- 3Place the dried eggplant slices in a large bowl. Add the spice mixture and gently toss to coat each slice evenly with the condiments. Let steep for 30 minutes at room temperature to allow the flavors to penetrate.
- 4Heat the oil in a large frying pan or skillet over medium-high heat. Once hot, add the marinated eggplant slices in a single layer (work in batches if necessary to avoid overcrowding). Fry for 3-4 minutes on each side until golden brown and tender, turning once.
- 5Remove the fried eggplant slices to a serving plate. Serve hot as a side dish with rice, roti, or as part of a larger Indian meal.
