Chilli Garlic Eggplant

Ingredients 

• 2-3 long brinjals
• 20-25 garlic cloves , chopped
• 3 red Chillies
• 2 tablespoons oil
• 3 tablespoons refined flour (maida)
• 2 tablespoons cornflour/ corn starch
• Salt to taste
• 4 tablespoons red chilli sauce
• 4 tablespoons tomato ketchup

Method

1. Heat sufficient oil in a kadai. Cut the eggplants into one and a half inch long fingers and keep them soaked in water for fifteen minutes.
2. Drain well and keep them in a bowl. Add refined flour, two tablespoons cornflour, salt, red chilli powder and mix well. Slide them into hot oil, in small batches, and deep-fry till golden. Drain on absorbent paper and set aside.
3. Heat two tablespoons oil in a non-stick pan. Add garlic and sauté. Chop red chillies and add and continue to sauté for half a minute. Add red chilli sauce and tomato ketchup and mix. Add two tablespoons water and mix well.
4. Mix two teaspoons cornflour with one-fourth cup of water and mix and add it to the sauce. Add salt and mix and cook till the sauce thickens. Add the fried eggplants and mix.
5. Serve hot with fried rice or noodles.

Nutrition Info