Baingan Fry Masala Recipe: Easy Indian Eggplant Fry with Spices

Baingan Fry Masala Recipe: Baingan Fry Masala is a popular Indian home-style dish made with sliced eggplant (brinjal) shallow-fried and coated in aromatic spices. It pairs beautifully with dal-chawal, roti, or paratha and is loved for its crispy texture and bold masala flavour. Below is a step-by-step, foolproof recipe perfect for your website readers.

Ingredients

Main Ingredients

• 2 medium baingan (eggplants/brinjals)

• 3 tablespoons mustard oil or vegetable oil

• Salt to taste

For Masala Coating

• 1 teaspoon turmeric powder

• 1 teaspoon red chilli powder (adjust to taste)

• 1 teaspoon coriander powder

• ½ teaspoon cumin powder

• ½ teaspoon garam masala

• ½ teaspoon dry mango powder (amchur)

• 2 tablespoons gram flour (besan)—for crispiness

• 1 teaspoon ginger-garlic paste

Optional (for extra flavour)

• ½ teaspoon kasuri methi (crushed)

• Finely chopped coriander leaves for garnish

Preparation

1. Wash and Slice Baingan
   Wash the eggplants thoroughly. Cut them into medium-thick round slices.
   Soak the slices in salted water for 10 minutes to remove bitterness and prevent discoloration. Drain and pat dry.

2. Prepare the Masala Mix
   In a bowl, add turmeric, red chilli powder, coriander powder, cumin powder, garam masala, amchur, besan, ginger-garlic paste, and salt.
   Mix well. Add 1–2 teaspoons oil to bind the spices slightly.

3. Coat the Baingan
   Rub the spice mix evenly on both sides of each baingan slice. Let them rest for 5 minutes so the flavours absorb.

Cooking Method

1. Heat Oil
   Heat mustard oil in a heavy-bottom pan on medium flame until it starts smoking lightly. Reduce flame.

2. Shallow Fry
   Place the baingan slices gently in the pan without overcrowding.
   Fry on a medium-low flame until golden and crispy on one side, then flip carefully.

3. Cook Till Crisp
   Fry until both sides are well-cooked and slightly crisp. This takes about 10–12 minutes.

4. Final Touch
   Sprinkle kasuri methi (optional) and cook for another 30 seconds.

Serving Suggestions

• Serve hot with dal tadka and steamed rice

• Enjoy with phulka, paratha, or curd

• Makes an excellent side dish for North Indian meals

Tips for Perfect Baingan Fry Masala

• Always cook on medium-low heat to avoid burning the masala.

• Besan adds crispiness—don’t skip it.

• Mustard oil enhances flavour, but any neutral oil works.

• Use tender, fresh baingan for the best taste.

Baingan Fry Masala is a simple yet flavour-packed recipe that brings comfort and spice to everyday meals. With minimal ingredients and easy steps, it’s perfect for beginners and seasoned cooks alike.