Kathirikkai Varuval / Eggplant Fry


              Egg Plant is also called Brinjal/Melongene. This plant is used in cuisine of many countries because everyone love Eggplant next to Potato. Eggplant is one of those unique vegetables – alone it doesn’t taste like much, but cooked with seasonings it takes on a world of flavor. This recipe is my mom’s recipe. Fry can be served with More Kulambu or any variety rice. So here you go…


       4 Brinjal/Egg Plant/Melongene
       1 Tsp of Fennel Seeds
       2 Tsp of Sambhar Powder
       1 Pinch of Garam Masala
       2 Tbsp of Oil
       Salt and Water as needed


  • Cut Brinjal lengthwise and keep it aside.
  • Take a bowl and marinate brinjal, sambhar powder and salt. Keep it aside for 5 mins
  • Heat a pan with oil, add this marinated brinjal, mix well and add little water. Close the pan with lid. Keep it in medium flame for 5 mins. 
  • Add Fennel seeds over the brinjal and stir well. 
  • Again keep in low flame for 5 mins. Now add a pinch of Garam Masala. Mix well. Cook covered for another2 mins. 
  • Brinjal fry is ready.Transfer to a serving bowl.


  • Brinjal Fry can be served with More Kulambu , Sambhar Rice or any variety rice.
  • Follow this same recipe with Potato or Colocasia.   

    Health Benefits of Eggplant

  • Eggplants provide 2 g of fiber per cup. Fiber helps with digestion and colon health.
  • Eggplants also are high in a chlorogenic acid, a powerful antioxidant offering antimicrobial and antiviral activities along with the ability to help lower bad cholesterol levels.

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