Brinjal Pepper Fry or Pepper Brinjal Fry is a one of my favorite side dish with a medley of two ingredients that highlights this fry – Brinjal and Pepper. This fry is a very tasty and easy to make side dish with very few ingredients.
The taste of brinjal along with the freshness of peppercorns makes an excellent accompaniment when served with Rice or Rotis. This fry is so yummy that it would definitely be a treat to the Brinjal lovers in your family. Addition of coarsely powdered pepper to the brinjals towards the end makes this fry very flavorful.
Brinjal – 300 gms
Onion – 1 medium sized
Pepper corns – 1 tsp
Turmeric powder – ½ tsp
Salt to taste
Oil – 4 tsps
Prep time – 10 mins
Cook time – 15 mins
Total time – 25 mins
Serves – 3-4
- Wash the brinjals, cut into two halves lengthwise and slice them thinly. Similarly, slice the onions too. Coarsely crush the pepper using a mortar and pestle.
- Heat oil in a pan. Add the sliced onions and sauté until golden brown on medium flame.
- Add the sliced brinjals, turmeric powder and salt to taste. Mix well.
- Reduce the flame to low, cover with a lid and cook until the brinjals are cooked well and soft.
- Just before switching off the flame, sprinkle the coarsely powdered pepper and toss well till everything blends.
- Brinjal Pepper Fry is to ready to be served.
Serve this delicious Brinjal Pepper Fry with Rice and Sambar or Rasam or Curds. Also, goes well as an accompaniment to Phulkas or Chapathis.
- You can use any brinjal variety that is available for this recipe, striped, purple or green. Using tender brinjals makes this fry tastier.
- While slicing brinjals, check for worms and discard, if you find any.
- I have sliced the brinjals lengthwise; you can chop brinjals into cubes too. Keep the brinjals immersed in water to prevent discoloring.
- Do not make fine powder of the pepper, coarsely powdered pepper gives a nice flavor to this fry.
- Depending on your spice tolerance levels, you can increase or decrease the quantity of peppercorns used.
- Do not add any water at all, as the brinjals will get cooked in its own steam when covered with a lid and cooked.
- Do not overcook the brinjals or cook until mushy. Brinjal slices should be intact yet cooked well and soft.