Long purple brinjal - ½
Corn flour - 1 tbsp
Oil - 6 tbsp
Garlic – 6
Ginger - 2 inch
Kashmeri chilli powder – 1 tsp
Sugar - ½ tsp
Vinegar - 1 tbsp
Water - 4 tbsp
Ginger-garlic paste - 1 tsp
Tomato sauce – 1 tbsp
Cut the brinjal ( egg plant / aubergine) length wise half.
On the purple side make gashes criss cross .
On the white side poke it with a fork.
Dust both sides with corn flour.
In a non-stick pan, pour 2 table spoon oil and shallow fry one side .
Again pour 2 table spoon of oil and fry the other side.
Cover the pan while frying.
Cook until the brinjal turns soft.
On low flame, in another sauce pan, pour 2 table spoon of oil,
add chopped garlic and ginger and sauté for two minutes.
Mix in water-chilli powder, salt, sugar, vinegar, tomato sauce a bit of
corn flour, a teaspoon of ginger- garlic paste . Now add it to the mixture
and sauté for two minutes.
Spread the sauce on the fried egg plant and serve hot with
Chappathi, puri or any Indian bread.