Pan Fried Brinjal/Eggplant with Potatoes (Bharwa Baingan)

Pan Fried Brinjal

Time to Prepare: 50 minutes

Serving Size: 4 people


  • 8 small size brinjals with stem
  • 3 Medium sized potatoes thinly sliced (1/4 inch thick)
  • One packet of  Tava Fry Masala (MDH Brand ther brands are fine as well).  These spices can be found at your local ethnic market.
  • 7 tablespoons of olive oil
  • 5/6 tablespoons of water


  • Wash the brinjals and pat dry them. Slit the  Brinjals from the side that is round in four-way slits. Make criss-cross slits on the brinjals, slitting as close to the stem but not all the way. You want to make sure that you don’t cut the brinjal all the way.
  • In a bowl add 3 tablespoons of olive oil and ½  packet of Tava Fry Masala and mix well so that it becomes a paste.
  • Stuff the slits with the Tava Fry Masala mixture. Feel free to use your fingers and rub the paste in all areas of the brinjal.
  • In a bowl add the sliced potatoes and add 1 tablespoons of Tava Fry Masala
  • In a non stick wide pan heat 4 tablespoons of oil and add the potatoes and gently fry till ¼ way done.
  • Add the brinjals and let them fry first on medium heat for about 15 minutes. Every 5 minutes uncover and gently turn  the brinjal over.
  • Then add 5/6 tablespoons of water to help steam the brinjal and cook quicker.  Now leave it on low heat and let it cook.   Make sure the pan is covered.
  • When the brinjal are soft and slightly mushy they are ready to be served.

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