Brinjal Potato Chilli Fry

Ingredients 

• 4-5 medium brinjals
• 2 medium potatoes, peeled
• 2 medium green capsicums, seeded
• 2 medium tomatoes, seeded
• 2 tablespoons refined flour (maida)
• 3 tablespoons cornflour/ corn starch
• Salt to taste
• Black pepper powder to taste
• 2 tablespoons dark soy sauce
• 2 tablespoons oil
• 3-4 garlic cloves, chopped
• 2-3 tablespoons tomato ketchup
• 1 tablespoon soy sauce
• 3 stalks spring onion greens, chopped
• 2 green chillies, chopped
• 1 teaspoon green chilli sauce
• A pinch MSG
• 1 tablespoon vinegar

Method

1. Cut brinjals and potatoes into fingers. Cut the capsicums and tomatoes into strips. Parboil the potato fingers. Drain.
2. Mix together refined flour, two tablespoons of cornstarch, salt, pepper powder, dark soy sauce and a little water to make a batter of medium consistency. Dissolve remaining cornstarch in two tablespoons of water and keep aside.
3. Heat sufficient oil in a kadai. Dip the brinjal fingers in the batter and deep fry. Drain onto an absorbent paper and keep it aside. Similarly dip the parboiled potato fingers in the batter and deep fry.
4. Drain onto an absorbent paper and keep them aside. Heat two tablespoons of oil in a pan. Add chopped garlic and sauté for a minute. Add tomato ketchup, soy sauce, green chillies, green chilli sauce, MSG, salt and pepper powder.
5. Mix well, add a quarter cup of water and simmer the sauce for a three to four minutes. Add fried brinjal and potato fingers and cook on high heat for three to four minutes. Add dissolved cornstarch and mix. Add capsicum and tomato strips. Add vinegar and take off the heat.

6. Serve immediately.

Nutrition Info