Brinjal Stir Fry Recipe

Cooking Directions

• STEP 1.Slice the eggplant into thin rounds and soak them in salted water for 10 minutes.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 3.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and mushy.
• STEP 4.Drain the soaked eggplant slices and add them to the pan. Mix well and cook until the eggplant is tender and cooked through.
• STEP 5.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Soaking the eggplant in salted water helps remove any bitterness and reduces the oil absorption during cooking.
• You can add a pinch of garam masala for an extra flavor boost.
• If you prefer a spicier dish, increase the amount of red chili powder or add chopped green chilies.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat in a pan or microwave before serving.
• Serve hot with rice or roti as a side dish.