Aubergine/ Eggplant Manchurian (Dry)


Aubergine – 1 medium/ 250 grams

All purpose flour – 1 cup

Corn flour – 1 cup

Salt – 1 tsp

Pepper powder – 1 tbsp

Water as needed

Garlic – 5 big cloves, finely chopped

Ginger – a medium piece, julienned

Greenchilly – 2 numbers, finely chopped

Soy sauce – 2 tbsp

Tomato ketchup – 2 tbsp

Spring onion – 1/2 cup, chopped

Sugar – 1/2 tsp

Canola oil – 1 tbsp + as needed for deep frying


Chop the eggpalnt into long & thin pieces ( like you do for french fries). Immerse the eggplant pieces in water for sometime.

Mix together the flours, salt & pepper powder. Add little water to make a thickish batter. Dip each eggplant piece into this batter ( make sure that the batter coats the eggplant pieces uniformly) & deep fry in hot oil. When 3/4th done remove the eggplant pieces from oil & drain on paper towels. Fry these pieces again in hot oil till crisp. This method of frying the eggplant pieces twice ensures that they are crisp. Remove from oil & keep the crisp eggplant pieces aside.

Heat 1 tbsp of oil & fry the chopped ginger, garlic & greenchilly. Saute till you get a nice aroma. Add the sauces, sugar & 1/4 cup of water. Bring to a boil & add the fried eggplant pieces. Saute on high heat for 5 minutes till the sauce coats the eggplant pieces. Finally add the chopped spring onions & remove from heat.

Serve this hot.

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