Eggplant Fry (Enna Kathrikai)

Ingredients

• 4 cups eggplant, sliced into long pieces
  and soaked in water until ready to fry
• 10-12 tbsp vegetable oil
• 1/4 tsp asafoetida powder (hing)
  
• 1/4 tsp turmeric powder
• Salt to taste

• 3 tbsp (tablespoon) urad dal
• 2 tbsp coriander seeds (dhania)
• 3 tbsp sesame
• 2 tbsp  dry, grated coconut (optional)
• 1/2 tbsp fenugreek seeds (methi)
• 8-10 red chillies

Preparation

1. Roast each ingredient separately. Cool and grind all ingredients except sesame and coconut into a coarse powder. Grind the sesame separately into a coarse powder and mix it with the other powder.
   
   
2. Heat oil in a wide nonstick skillet on high heat. Add asafoetida and grated coconut and saute for a minute. Add the eggplant pieces after draining the water.
   
   
3. Add salt and turmeric powder. Turn over the pieces gently until they are half-cooked. Add the masala powder, making sure all the pieces are generously coated.
   
   
4. Reduce the heat to medium high and stir the curry occasionally until the eggplant pieces are evenly browned.
   
   
5. Serve the eggplant fry hot with rice and ghee.
   

Related Recipes

• Eggplant Drumstick Curry
• Eggplant Cilantro Curry
• Stuffed Eggplant
• Eggplant Kootu
• Eggplant Raita
• Eggplant Recipes
• Health Benefits of Eggplant
• Vegetable Recipes
• Health Benefits of Vegetables
• Easy One-Dish Meals: Indian Vegetarian/Vegan Recipes (ebook for Kindle)
  
  
  

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