Lasooni Baingan Tawa Fry – Garlicky Eggplant Sizzle!

Bored of making baingan the same way every time? Give this Lasooni Baingan Tawa Fry a shot—it’s bold, garlicky, spicy, and irresistibly delicious! Perfect as a side dish with dal-chawal or even as a spicy starter. You’re going to love this flavor-packed twist on eggplant! 😍

🧄 Ingredients:

Large eggplant, sliced into thick rounds
2 to 3 fat garlic cloves, crushed or finely chopped
1 tbsp Kashmiri red chili paste
1/2 tsp turmeric powder
1 tsp red chili powder (adjust to taste)
Salt to taste
Oil for shallow frying

Optional spices:
You can also add coriander powder, cumin powder, or a pinch of garam masala—but I like to keep it simple and let the garlic shine ✨

🍳 Method:

Prep the baingan: Slice the eggplant into thick rounds. Lightly salt and set aside for 10 minutes to release any bitterness. Pat dry.
Make the spice mix: In a bowl, mix Kashmiri chili paste, turmeric, red chili powder, and salt.
Rub & rest: Coat each baingan slice generously with the masala paste and crushed garlic. Let it marinate for 10–15 minutes.
Tawa fry: Heat oil in a tawa or skillet. Fry the slices on medium heat until golden and crisp on both sides, flipping gently.

🍽️ Serving Tip:

Serve hot with roti, rice, rice, or enjoy as-is with a squeeze of lime and sliced onions. This one’s a keeper for garlic lovers !

Comments

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