Eggplant and okra fry

Eggplant and okra fry

Published January 29, 2013 | Written by

Published by: Healthline Exclusive

Servings: 4
Total Time: 50 min

Prep Time: 20 min | Cook Time: 30 min


This is an everyday dish, bringing the goodness of both eggplant and okra together. This dish is spiced with crushed chili flakes, coriander powder and garam masala. Both eggplant and okra are fried in a bit of oil until crispy making it an excellent side dish to rice or rotis.

Nutrition Facts
Serving size: Approximately 4 ounces of the final dish
Calories per serving: 95
% Daily Value*
Total Fat 7.0g 11%
Saturated Fat 0.5g 3%
Sodium 150mg 6%
Total Carbohydrate 8.7g 3%
Dietary Fiber 3.7g 15%
Protein 1.8g 3%
Percent Daily Values are based on a 2,000 calorie diet.


  • 1/2 pound eggplant, cut into paper thin slices
  • 1/2 pound okra, cut into small pieces
  • 2 tablespoons olive oil
  • 2 onions, sliced
  • 1 1/2 teaspoons chili flakes
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1/4 teaspoon salt
  • 1 tablespoon fresh cilantro leaves, finely chopped

Step by Step:

  1. Heat the oil in a frying pan; add the onions and fry till caramelized.
  2. Add the eggplant and fry till brown and crispy.
  3. Add the okra and fry till crispy but has not lost its color.
  4. Add the chili flakes, all the spices and salt and mix well. Garnish with cilantro leaves and serve hot.