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Preparation Time : 10
Cook Time : 20
Total Time : 30
2 large long eggplant
Some red bell pepper
Some yellow bell pepper
1 Spring Onion
3 tablespoons cilantro
1 tablespoon finely chopped ginger
7 nos finely chopped garlic pods
3 green chilies
2 dried red chilies
1 teaspoon sesame seeds
Salt as required
1 teaspoon sugar
1 teaspoon soy sauce
1 teaspoon vinegar
2 tablespoons cooking oil oil for fry
Cut the eggplant into strips. Season it with some salt n rest it for 20minites. I used 1/2 teaspoon salt.
Cut the red, yellow and green bell pepper into small chunks.
And have some chopped spring onion, diced white onion from spring onion n chopped cilantro
Add enough cooking oil in the wok. Use the medium heat to fry the eggplant until soft. U can test the temperature of heated oil with 1 piece of eggplant strip. If u see a lots of bubbles then that is perfect. Take it out n set aside.
Leave 1 tablespoon of oil in the wok. Stir fry ginger and garlic for minute on low medium flame.
Add green, red n yellow bell pepper, onion, green chilies, dried red chilies, spring onion, cilantro and stir fry it on medium flame for 3minutes.
Add soy sauce, vinegar, salt and sugar in veggies. Mix it well.
Add eggplant and give them a nice mix. Dont cook too long because we already fried the eggplant. Once you see the sauce is almost gone then turn off the flame.
Add sesame seeds n mix gently. You are done. Serve this in plate.
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Saba Firoz Shaikh