Vazhuthananga Porichathu

Spiced fried eggplant snack


  • 2 medium eggplants (brinjal), thinly sliced
  • 10 dry red chilies
  • 1 tablespoon peppercorns
  • 3 garlic cloves
  • 1 tablespoon vinegar
  • 2 sprigs fresh curry leaves
  • Oil for shallow frying


  1. Rub the eggplant slices with salt and rinse well. Salts makes eggplant absorb less oil.
  2. Blend chilies, peppercorns, garlic cloves, vinegar and curry leaves to a fine paste. Add salt to adjust taste.
  3. Tip onto a shallow plate, add the eggplant slices and coat both sides with this mixture. Leave to marinate for 30 minutes.
  4. Heat oil in frying pan over medium-low heat. Place the marinated slices in a single layer in the pan and leave for 5-6 minutes to start to crisp. Be careful not to let it burn. Turn over the other side and repeat until crisp and golden brown.
  5. Drain on paper towels. Serve immediately with steamed rice.

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