Eggplant Stir Fry

Eggplant stir fry is an easy and spicy side dish with spices and coconut that goes well with rice and chapati. It is simple to make in just a few minutes.

Indian Eggplant Recipe:

Eggplant is a healthy purple vegetable that is widely used in Indian cooking from appetizers to curries. In India, it is known as brinjal and smaller in size compared to the eggplant used in western countries. Eggplant curry, eggplant rice, and eggplant chutney are the popular recipes using eggplant. In South India, eggplants are added in the sambar. Eggplant stir fry is a popular South Indian dish that goes well with curd rice and sambar rice. My mom usually adds the cubed potato in this dish and cook with the eggplants until tender.

Smart Cooking Tips:

1. Choose small eggplants for a flavorful and delicious side dish.

2. Cook the eggplants over medium flame and keep stirring, this helps to cook the eggplants without getting burned.

3. Add spices according to your taste.

Potato Eggplant Stir Fry:

My mom usually adds the cubed and boiled potato in this dish and cook with the eggplants until tender. Potato, eggplants, and spices together make a delicious side dish. You can serve potato eggplant stir fry as a side dish with rice and chapati.

1. Peel and chop the potato into small cubes. Boil the potatoes until tender.
2. In a pan, heat oil, add chopped onion and cook until the onion becomes soft.
3. Add chopped eggplants, cover and cook until the eggplants become tender.
4. Add boiled potato, salt, red chili powder, coriander powder, turmeric powder, grounded coconut paste and mix well. Cook uncovered until the potato color starts changing to golden brown (4 to 5 minutes). Potato eggplant stir fry is ready to serve.

Eggplant Stir Fry

Eggplant stir fry is an easy and spicy side dish with spices and coconut that goes well with rice and chapati. It is simple to make in just a few minutes.

• 5 no Small Eggplant (Brinjal)
• 2 tbsp Oil
• 1 cup Onion Finely Chopped
• 1 tsp Red Chili Powder
• 1 tsp Coriander Powder
• 1 tsp Salt (to taste)
• 1 pinch Turmeric Powder
• 2 tbsp Grated Coconut

1. Cut the eggplants lengthwise and soak in the water for 10 to 15 minutes. Grind the grated coconut with a little amount of water and keep it ready.

2. In the meantime, heat oil in the pan, add chopped onion and saute until onion becomes soft.

3. Add the chopped eggplants, cover and cook over a medium heat until the eggplants become soft.

4. Add red chili powder, turmeric powder, coriander powder, salt, grounded coconut paste and mix well. Cook uncovered for 2 to 3 minutes (keep stirring). Eggplant stir fry is ready to serve.

How to serve eggplant stir fry?

Serve eggplant stir fry as a side dish with rice or roti.

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