Easy Indian Eggplant Stir Fry| Brinjal Fry With Indian Spices | मसालेदार वांग्याची सुकी भाजी

How to Make Maharashtrian Style Eggplant Stir Fry
Hello Foodies,
           Maharashtrian food is popular for its spicy, aromatic and nutty dishes made by using Traditional and Essential Maharashtrian Goda Masla. There are various methods to make eggplant/brinjal fry, and here is my Aai’s(Mother's)recipe to make a delicious homestyle Vangyachi Bhaji or Brinjal Fry. 

This dish makes a yummy side dish that tastes absolutely yummy with chapati(whole wheat flatbread/Phulka) or with rice for lunch or dinner. 
Video Recipe:

This easy eggplant stir fry recipe is:
  • Vegetarian, vegan and gluten-free recipe
  • Easy and quick to prepare
  • Perfect side dish for Chapati / Bhakri / Dal-Chawal for lunch or dinner
  • Aromatic and flavorful Stir fry recipe
  • Everyday meal prep recipe
  • Homestyle comfort food

Preparation Time: 10 Minutes; Cooking Time 20 Minutes.
Each eggplant stir fry Contains 115 Calories.

  • 5-6 Eggplants/Brinjal/Vangi
  • 3 Tsp oil
  • 1 Tsp Cumin-Mustard Seeds 
  • 7-8 Curry leaves 
  • 1 Small Onion, thinly sliced
  • 1 Tbsp Coriander Stems
  • 1 Tbsp Red Chili Powder
  • ½ Tsp Turmeric Powder
  • 1 Tsp Goda Masala/Garam Masala 
  • 1 Tsp Coriander Powder
  • Salt to Taste
  • 2-3 Tbsp Water to Sprinkle
  • 2 Tbsp Dry Roasted Peanuts Powder
  • Wash the eggplants and slice them in long medium-sized pieces.
  • Heat oil in a pan and splutter cumin and mustard seeds.
  • Add sliced onions and saute and cook for 3 to 4 minutes or until onions become translucent.
  • Add curry leaves and coriander stems and saute and cook for a minute.
  • Now, add red chili powder, turmeric, goda masala, coriander powder, and salt and cook for few seconds.
  • Add the sliced eggplants, stir fry for about 3 to 4 minutes.
  • Now, sprinkle some water, cover the pan and cook for about 5-6 minutes or until the eggplants are cooked(Make sure you do not overcook the eggplants, as it will turn mushy if you overcook the eggplants).
  • Once the eggplants are cooked, add peanuts powder and coriander leaves, mix well and cook for 2- minutes.
  • Delicious eggplant stir fry or brinjal stir fry is ready to serve, serve hot with Chapati/Bhakri/side dish for Dal-Chawal. Enjoy!!!

Tips to Make Perfect Brinjal Fry:
  • You can soak the sliced eggplants in turmeric, water, and salt for about 10 to 15 minutes to get rid of the slight bitterness.
  • Use tender brinjals that are fresh and without bruises.
  • If you don’t like spicy food, just add red chili powder according to your taste and spice level.
  • The addition of peanuts powder adds the nutrition value and a nutty flavor to the dish, but if you don’t like you can totally skip adding peanuts.
  • I have used Maharashtrian Goda Masala to flavor the brinjal fry, but if you don’t have it then you can use garam masala or sambar masala too.

Dietary Comment:
  • The calorie count is based on a 2000 calorie diet.
  • Per serving contains 115 calories, 10.8 g carbohydrates, 4.73 g Dietary Fiber, 7.3 g fats, and 3.3 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level.
  • (Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary significantly based on products used.)
Good Time To Eat:
           It is good to eat Eggplant Stir Fry for lunch, brunch, or dinner.
  • If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 
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Eat Healthy, Stay Healthy!!!

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