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.