Brinjal Manchurian

Ingredients

• Brinjal - 4 whole
• Corn flour - 8 tbsp
• All-purpose flour (maida) - 8 tbsp
• Ginger - 2 tbsp
• Garlic - 4 tbsp
• Green chili - 2 tbsp
• Celery - 4 tbsp
• Soy sauce - 2 tbsp
• Tomato sauce - 3 tbsp
• Sugar - 1 tsp
• Salt, to taste
• Cooking oil
• Water - 1/2 cup
• Spring onion - 1 cup

Instructions

1. 1Wash and trim the brinjals, then slice each one lengthwise into even wedges so they cook uniformly.
2. 2Chop the ginger, garlic, green chili, celery and spring onion and set the aromatics aside for the sauce.
3. 3Make the batter by combining the corn flour, all-purpose flour and a pinch of salt; add a little water and whisk until you have a thick batter that will coat the brinjal.
4. 4Toss the brinjal wedges in the batter to coat them thoroughly, then set them aside for 30 minutes so the batter adheres.
5. 5Heat enough cooking oil in a deep pan for frying and fry the battered brinjal until cooked through and golden; if you want extra crispiness, fry them a second time.
6. 6In a separate skillet, heat 1 1/2 tbsp oil over medium heat and sauté the chopped garlic, ginger, green chili and celery until fragrant and lightly softened.
7. 7Add the soy sauce, tomato sauce, sugar and a little salt, and stir to combine—taste and be careful with additional salt since soy sauce is salty.
8. 8Add 1/2 cup of water and bring the sauce to a boil, then simmer until the gravy thickens and the flavors meld.
9. 9Add the fried brinjal pieces to the thickened gravy and toss gently until the sauce dries and clings to each piece.
10. 10Stir in the spring onion, remove from the heat, and garnish with a few extra sliced spring onion greens before serving.
11. 11Serve warm with steamed rice or offer as an appetizer. (Optional: squeeze a little lime over the finished dish for a bright lift.)