Empty My Fridge
Sweet & Sour Eggplant
Ingredients
- Refined flour½ cups
- Cornstarch½ cups + 1 tsp
- Baking powder½ tsp
- Namak ½ tsp orto taste
- Anda1
- Water ¾ Cup oras needed
- Baingan long & thin400 g
- Vegetable oil1–2 tbsp
- Ketchup4 tbsp
- Sriracha sauce · paste1–2 tbsp
- Soy sauce2 tbsp
- Sirka2 tbsp
- Sugar1 tbsp
- Lal mirch powder ½ tsp orto taste
- Namak ¼ tsp orto taste
- Water ½ Cup oras needed
- Til1 tsp
- Hara pyaz leaves chopped
Instructions
- Whisk the flour, cornflour, baking powder, salt, egg and water into a smooth batter, then set it aside.
- Peel the eggplant and cut it into slices about half an inch (1.2 cm) thick.
- Heat oil in a wok, dip the eggplant slices in the batter and fry over medium heat until golden, then set aside.
- In a wok, add 1 to 2 tablespoons of oil, the ketchup, gochujang (or sriracha), soy sauce, vinegar, sugar, chilli powder, salt, cornflour and water. Whisk well.
- Turn on the heat and cook over low heat for 1 to 2 minutes, until the sauce thickens.
- Add the fried eggplant and mix gently.
- Stir in the sesame seeds and spring onion leaves, then serve garnished with green onion.
Summarized from Food Fusion's video. Watch it for the details.
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