Air Fryer Brinjal Dry Curry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
350 grams baby eggplant (brinjal), stems removed and sliced lengthwise
02 -
¼ teaspoon ground turmeric
03 -
1.25 teaspoons salt
04 -
2 teaspoons rasam powder
05 -
2 teaspoons vegetable oil
06 -
1.5 tablespoons almond flour
→ Tempering
07 -
½ teaspoon oil
08 -
½ teaspoon mustard seeds
09 -
5-7 fresh curry leaves
# Instructions:
01 -
Remove the stems from eggplants, slice them lengthwise, wash thoroughly and pat them dry with paper towels.
02 -
In a large mixing bowl, combine the sliced eggplant with oil, rasam powder, turmeric powder, and salt. Toss well to ensure even coating of spices.
03 -
Preheat the air fryer according to manufacturer's instructions. Place the seasoned eggplant in the air fryer basket and cook at 370°F (188°C) for 8 minutes.
04 -
Transfer the partially cooked eggplant back to the mixing bowl. Add the almond flour and toss until the eggplant pieces are evenly coated.
05 -
Return the almond flour-coated eggplant to the air fryer basket. Continue cooking at 370°F (188°C) for another 8 minutes.
06 -
Shake the basket once, then air fry for an additional 3-4 minutes at 370°F (188°C) for extra crispiness. Transfer to a serving bowl.
07 -
Heat oil in a small pan. When hot, add the mustard seeds and curry leaves. Once the mustard seeds begin to splutter, pour this tempering mixture over the eggplant curry.
# Notes:
01 -
Rasam powder is a South Indian spice blend. If unavailable, substitute with a mixture of 1 teaspoon coriander powder, ½ teaspoon cumin powder, and ½ teaspoon red chili powder.