Crispy Baingan Fry | Rava Fry Baingan | Chef Girish Joshi

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is a healthier option rich in protein.

rice flour

🥗Healthier: oat flour

💰Cheaper: cornstarch

Oat flour is gluten-free and adds a unique flavor.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley offers similar freshness and is often more accessible.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Vinegar can provide acidity at a lower cost.

Cut Eggplant/Baingan into thick slices, roughly ¼ inch in size.

Mix together all other ingredients except oil in a bowl. Mix evenly.

Coat each eggplant slice individually in the prepared spice mix. Let the coated slices rest for 4-5 minutes to allow the spices to adhere to the eggplant.

Heat oil in a flat pan or tawa over medium heat.

Arrange the eggplant slices in a single layer on the pan. Cook for 2-3 minutes on one side, then flip and cook for an additional 2-3 minutes on the other side. Add more oil as needed.

Repeat the above step once or twice until the eggplant slices are crisp and brown.

Your crispy Baingan Fry is now ready to serve! Enjoy it on its own as a starter or as a side dish with dal chawal.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens