Eggplant Chilli Garlic

Ingredients list for Eggplant Chilli Garlic

• 2-3 Long brinjals
• 1 teaspoon Red chilli Powder
• 3 Fresh red chillies
• 4 tablespoons Red chilli sauce
• 20-25 cloves Garlic,chopped
• 2 tablespoons Oil
• 3 tablespoons Refined flour (maida)
• 2 tablespoons Cornflour/ corn starch

Method

1. Heat sufficient oil in a kadai. Cut eggplants into 1½ inch long fingers and keep them soaked in water. Drain well and keep them in a bowl. Add refined flour, 2 tbsps cornstarch, salt, red chilli powder and mix well.
2. Slide into the hot oil and deep fry. Heat 2 tbsps oil in a non stick pan. Add garlic and sauté. Chop red chillies and add and continue to sauté. Add red chilli sauce, tomato ketchup and mix. Add 2 tbsps water and mix well. Mix 2 tsps cornstarch with ¼ cup water and mix and add it to the sauce.
3. Add salt and mix and cook till the sauce thickens. Drain the eggplant and add it to the sauce and mix. Serve hot with rice or noodles.

Nutrition Info