Eggplant Masala Fry

 

Eggplant is a very underrated vegetable.  Many people don't like its mushy texture when cooked.  Keeping the shape and texture intact is important to impress kids to try it.  

Growing up in North India, I had enjoyed the stuffed eggplant very much with rotis.  It is my favorite eggplant dish.  That needs little bit of time to prepare.  So if I am in a hurry, I try this eggplant Masala fry, which is really delicious.

You need small eggplants for this Masala fry.  Cut them into long pieces.  Prepare the Masala spice mix and toss with the cut pieces, then pan fry.  Make sure not to wash the eggplant pieces as it will absorb water and will get mushy.

This spice mix can be prepared ahead and stored in an air tight jar for later use.  The Eggplant Masala Fry can be served with some ghee slathered Rotis or steamed rice.

Ingredients:

10 - 12 - small eggplants

2-3 tbsp - vegetable oil

Masala Mix

2 tsp - Kashmiri Chili powder

1 tsp - Chaat masala

1/2 tsp - turmeric powder

1/2 tsp - Amchur powder/raw mango powder

1/2 - 3/4 tsp - salt

To garnish

1/2 tsp - Kasuri methi/ dry fenugreek leaves

2 tbsp - chopped fresh Cilantro

Directions:

• Wash and pat dry the eggplants.  Remove the stem and cut them into long pieces.
• Mix all the ingredients listed under  Masala mix in a bowl.
• Sprinkle the masala mix on to the eggplant pieces and toss till well coated.
• Heat up 2 tbsp of oil in a non stick pan.  Add the eggplant pieces in one layer; cover with a lid.  Pan fry the eggplants for 3 minutes on each side on low to medium heat.  Fry them in batches and make sure not to overcrowd the pan.
• Rub the Kasuri Methi between your palms and add to the eggplant masala fry.  Turn of the flame and add chopped cilantro.
• Serve them hot with fresh rotis or steamed basmati rice.