Crispy Air Fryer Brinjal Curry

This air fryer brinjal curry transforms small, tender eggplants into a perfectly crispy, flavor-packed side dish without the usual deep frying. The almond flour coating creates an irresistible texture while the rasam powder adds that authentic South Indian touch that makes this dish truly special.

I first made this recipe when trying to recreate my grandmother's deep-fried brinjal curry but wanted something lighter for weeknight dinners. Now it's become our family's go-to side dish whenever we make biryani or pulao.

Ingredients

• Baby eggplants or brinjal: Cut lengthwise perfect for quick cooking and absorbing flavors
• Ground turmeric: Adds beautiful color and mild earthy flavor
• Salt: Enhances all other flavors and helps draw moisture from eggplant
• Rasam powder: Provides complex spice blend with tangy and warm notes
• Oil: Helps create the crispy exterior just use a fraction of what traditional recipes call for
• Almond flour: Creates a protein-rich coating that turns wonderfully crisp in the air fryer
• Mustard seeds: For tempering adds nutty crunch and traditional flavor
• Curry leaves: Release aromatic oils that elevate the entire dish

Step-by-Step Instructions

Prepare the brinjal:

Trim the stems from the eggplants and slice them lengthwise into quarters or halves depending on size. Wash thoroughly and pat completely dry with kitchen towels. Any excess moisture will prevent proper crisping.

Season the brinjal:

In a large mixing bowl, combine the dried brinjal pieces with oil, ensuring each piece gets a light coating. Sprinkle in the rasam powder, turmeric, and salt, then use your hands to gently massage the spices into every piece. Make sure to get into all the crevices for maximum flavor.

First air frying stage:

Preheat your air fryer to 370°F for about 3 minutes. Arrange the seasoned brinjal pieces in a single layer in your air fryer basket, making sure not to overcrowd. Air fry for exactly 8 minutes until the brinjal starts to soften but isn't fully cooked.

Add almond flour coating:

Transfer the partially cooked brinjal back to your mixing bowl. Sprinkle the almond flour evenly over the pieces and toss gently until each piece has a light coating. The slightly sticky surface of the partially cooked brinjal helps the almond flour adhere perfectly.

Second air frying stage:

Return the coated brinjal to the air fryer basket, again in a single layer. Continue cooking at 370°F for another 8 minutes, which allows the almond flour to begin browning and the brinjal to cook through.

Final crisping:

Shake the basket to redistribute the brinjal pieces and air fry for a final 3 to 4 minutes at 370°F. This step ensures each piece develops that gorgeous golden brown exterior and maximum crispiness. Watch carefully in the last minute to prevent burning.

Optional tempering:

Heat oil in a small pan until shimmering. Add mustard seeds and when they begin to pop and dance in the oil after about 30 seconds, add the curry leaves which will sizzle dramatically. Immediately pour this fragrant oil with seeds and leaves over the finished brinjal curry.

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The almond flour is truly the secret ingredient here. I discovered it by accident when trying to make this recipe keto-friendly for my sister. The nuts develop this incredible toasty flavor when air fried that regular flour could never achieve. Plus, it adds a subtle sweetness that balances the spice beautifully.

Perfect Pairings

This crispy brinjal curry pairs wonderfully with soft, fluffy rice dishes like jeera rice or coconut rice. The contrast between the crunchy brinjal and tender rice creates a delightful textural experience. You can also serve it alongside roti or naan for a complete meal. For a low-carb option, try it with cauliflower rice.

Storage and Reheating

Store leftover brinjal curry in an airtight container in the refrigerator for up to 3 days. The curry will lose some crispiness when refrigerated, but you can easily restore it by reheating in the air fryer at 350°F for 2 to 3 minutes. Avoid microwaving as it will make the brinjal soggy. This dish does not freeze well due to the texture changes in eggplant.

Spice Variations

If you cannot find rasam powder, you can create a similar flavor profile by mixing 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/4 teaspoon black pepper, and a pinch of asafoetida. For extra heat, add 1/2 teaspoon of red chili powder. Alternatively, substitute sambar powder or a mild curry powder if that is what you have on hand. Each variation will give the dish a unique personality.

Ingredient Swaps

If you are avoiding nuts, breadcrumbs or chickpea flour make excellent substitutes for the almond flour. Those following a keto diet can use crushed pork rinds instead. No air fryer? Bake in a preheated oven at 425°F for about 25 minutes total, turning halfway through. The texture will be slightly different but still delicious.

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Frequently Asked Questions

→ Can I use regular eggplant instead of baby brinjals?

Yes, you can use regular eggplant instead of baby brinjals. Just make sure to cut them into even, bite-sized pieces to ensure they cook uniformly in the air fryer. You may need to adjust cooking time slightly as larger pieces might take longer to become tender.

→ What can I substitute for rasam powder?

If you don't have rasam powder, you can substitute with a mixture of 1 tsp coriander powder, ½ tsp cumin powder, ¼ tsp red chili powder, and a pinch of asafoetida. Alternatively, sambar powder or curry powder can work well, though the flavor profile will be slightly different.

→ Can I make this without almond flour?

Yes, you can omit the almond flour or substitute it with regular flour, rice flour, chickpea flour (besan), or even breadcrumbs. The almond flour adds a nutty flavor and helps create a crispy coating, but these alternatives will also provide good results.

→ Why is my brinjal not getting crispy in the air fryer?

If your brinjal isn't getting crispy, make sure you've patted the pieces completely dry before coating them with spices. Overcrowding the air fryer basket can also prevent crispiness - try cooking in smaller batches with space between pieces. Additionally, extending the final cooking time by 2-3 minutes can help achieve that perfect crispness.

→ What can I serve with this brinjal curry?

This brinjal curry pairs wonderfully with steamed rice, roti, or naan bread. It also works well as a side dish with dal (lentils) and yogurt. For a complete meal, serve it alongside a protein dish like chicken curry or paneer tikka.

→ Is the tempering step necessary?

The tempering step is optional but highly recommended as it adds a significant layer of flavor. The popping mustard seeds and fragrant curry leaves create an aromatic finish that elevates the dish. If you're short on time, you can skip it, but the final result won't have the same depth of flavor.