BAINGAN FRY – Eggplant Fry

BAINGAN FRY – Eggplant Fry

Baingan fry is very delicious recipe. I learnt this recipe from one of my good friend from North India. Basically this is a Bengali recipe. It is very easy to prepare and goes well with rice or chapati as side dish.



  • Serve as side dish for white rice with sambar, rasam or Curd.
  • Serve as side dish for chapati.

AUTHOR : Dimple                           CUISINE : Indian
COURSE : Side course                    YIELD : 4-5 servings


  • Egg plant – 1
  • Salt – as needed
  • Red chilli powder – 2 Tsp
  • Turmeric – 1/2 Tsp
  • Garam masala – 1/4 Tsp
  • Cumin powder – 1/2 Tsp
  • Rice flour – 2 Tbsp
  • Asafoetida / Hing (opt) – a pinch
  • Oil – for frying


  1. In a mixing bowl combine salt, turmeric, garam masala, cumin powder,rice flour, hing and red chilli powder. Give a good mix.
  2. Wash and cut eggplant into thick round slices. Do this just before you start frying.


  • Place a pan on medium heat. Add oil.
  • Press both sides of the eggplant in kitchen towel to remove excess moisture. (optional)
  • Coat well with flour mix.
  • Place it on hot oil. Flip and fry both sides until brown. Fry in batches.
  • Remove from pan and place it on a kitchen towel to absorb excess oil. (Repeat this step if you have more oil)


  • If you cut eggplant and left it for sometime, it may get color change. Optionally you can put it in water until you use it.
  • Try to use less oil for frying. Add oil for each batch. Otherwise it will absorb more oil. It will become oily.

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Step by Step Procedure with pictures :


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