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Eggplant with Garlic Sauce
Eggplant (Baigan) – 1 cut in thin slices and halved lengthways,
Ginger (Adrak) – 1 inch piece, finely sliced
Garlic (Lehsun) – 5 or 6 cloves, finely chopped
Green onions (Hare Pyaaz) – 2 finely chopped
To make the mixture
Soya sauce – 2 tbsp
Tomato (Tamatar) sauce – 2 tsp
Chilli (lal mirch) sauce – 1 tsp
Veg. stock / water – ½ cup
Corn flour (Makai ka aata) – optional
Sugar (Cheeni) – 1 tbsp
Salt – ½ tsp or to taste
Coriander (Dhania) – ½ cup
Basil leaves (Tulsi) – ¼ cup
Step 1 – Heat oil in a wok. Add garlic, ginger and stir- fry it on high flame. Add onion, lower flame and add baingan. Sauté them till they become soft.
Step 2 – Add soya sauce, tomato sauce, sugar, chilli sauce and veg stock and cook on high flame for 5 minutes.
Step 3 – Dissolve 2 tsp of corn flour in 4 tbsp of water and add to the mixture to thicken the consistency.
Step 4 – Garnish with dhania and basil leaves and serve.