Brinjal Rava Fry | Eggplant Fry | Vaingyachyo Fodi | Crispy Pan-Fried Brinjal

Brinjal Rava Fry with step-by-step photos and instructions.

Eggplant or Brinjal Fry (Vaingyachyo Fodi in Konkani) are pan-fried or shallow-fried brinjals that are crispy on the outside but soft inside. Pieces of brinjal are tossed with salt, turmeric, garam masala etc., coated with rava (semolina) and fried. Goan cuisine always includes some fried item in the menu. On the vegetarian days like Monday, Thursday etc. fried fish gets replaced with some veg fritters or ‘fodi’ (In Konkani).

Fodis are fritters or fries of some vegetables which are coated with salt and spices and rava fried. They serve as a great accompaniment for a vegetarian meal. Hence, fodis are made of different veggies like potatoes, cauliflower, brinjal, neerphanas (breadfruit), ladies finger, suran etc.

Brinjal fry is an easy and simple recipe. It can be served with rice and dal or curry. Also, they are perfect as starters too!

Some Tips

Although brinjal fry is an easy recipe, nevertheless, I would love to share some tips.

1. Cut the brinjal into thick slices. After frying, the brinjal shrinks a bit.
2. Adjust spices as per your taste and liking.
3. It is best fried on an iron tava (cast-iron skillet). The fodi will turn out crispy in texture. However, do not fry in a non-stick pan.
4. Use sufficient oil while frying to get delicious fries.
5. Frying with rava or semolina makes them crisp. However, they have to be immediately served since they lose their crispiness as they cool.

How to prepare brinjal fry?

1. Wash the brinjal with water. Chop off the stalk and slice it into thick pieces. You can cut the brinjal into round or long slices.

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2. Add salt, turmeric powder, garam masala, chilli powder and asafoetida (hing). Mix and coat the slices well.

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3. Heat a tava or cast-iron skillet. Coat the brinjal slices well with rava (semolina). Also, dust off extra rava.

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4. Drizzle a little oil evenly on the tava. Place the rava-coated brinjal slices on it. Further, add a little more oil along the sides of all brinjal slices. Cover and allow to cook.

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5. When one side is golden and crisp, flip to fry the other side. Furthermore, drizzle some oil. Keep flipping until both sides have become evenly golden and crisp in texture. Finally, to check if the brinjal has cooked from the inside, insert a knife, it should go in smoothly. Also, the brinjal should feel soft inside.

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6. Serve hot with rice, dal or any vegetarian curry.