Name: Eggplant in sweet and sour sauce recipe by Nidhi Jha at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: Eggplant 1 (used to make bharta); 2 onion cutted in quartered; Dry red chilli 3 teared; Black pepper 1/2 tsp; Tomato ketchup 2 tbsp; White vinegar 1tsp; Cornflour 4tbsp mixed in 1/4 cup water; Spring onion green for garnish; Oil 2 tbsp; For tomato stock; Onion 2 quartered; Tomato 4 large chopped; Ginger garlic paste 3/4 tsp

Ingredients Serving: 4

Eggplant 1 (used to make bharta)
2 onion cutted in quartered
Dry red chilli 3 teared
Black pepper 1/2 tsp
Tomato ketchup 2 tbsp
White vinegar 1tsp
Cornflour 4tbsp mixed in 1/4 cup water
Spring onion green for garnish
Oil 2 tbsp
For tomato stock
Onion 2 quartered
Tomato 4 large chopped
Ginger garlic paste 3/4 tsp

Instructions

Peel the Eggplant in broad and long pieces and sprinkle a large pinch of salt on it.
For stock cut each onion into quartered part in a pressure cooker. Place all ingredients call for tomato stock and pressure it upto 3 whistle and let it come down to the room temperature.
Strain the content that have been pressured cook and keep the stock aside.
Heat oil in a pan, add onion and stir fry till transparent, add red chilli pepper and salt to taste add the tomato stock and bring it to boil reduce flame, add ketchup soy sauce sugar and vinegar and simmer it for 5 minutes.
Add cornflour mixture by slowly stirring continuously. Simmer for 2 minutes and the sauce will get thickened, keep it aside.
Prepare oil for deep frying heavy bottomed vessel, once heated, reduce flame to medium and deep fry egg plant till soft
At the time for serving add eggplant in saucepan and cook it for 2 minutes.
Serve it with green of spring onion with noodles or steamed rice.

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