Eggplant And Mushroom Stir Fry

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 - large egg plant/brinjal diced into medium size pieces
  • 1 cup - diced mushrooms
  • 1 tsp - ginger paste
  • 1 tsp - garlic paste
  • 1 - onion, sliced
  • 1 - tomato, chopped
  • 1 tsp - chilly powder
  • 1 tsp - coriander powder
  • 1/2 tsp - turmeric powder
  • 2 tbsp - oil
  • salt to taste

How to Make Eggplant And Mushroom Stir Fry

  • Heat oil in a suitable pan and saute the onions till they turn light brown.
  • Add ginger, garlic and tomato and stir fry for a few minutes.
  • Add the diced egg plant and mushroom and stir fry for a couple of minutes.
  • Add the chilly powder, coriander powder, salt and turmeric powder and mix well.
  • Simmer for about 5 to 7 minutes on low heat till the egg plant and mushrooms are cooked.
  • Serve with rice bread or chapattis.
  • Recipe Courtesy: Anglo-Indian Recipes