Sweet and sour aubergine

Name: Sweet and sour aubergine
Cuisine: British
Ingredients: 1 large aubergine; 1 onion thinly sliced; 1/2 cup finely sliced red and green capsicum; 1/4 cup finely chopped spring onion; 1 tablespoon oil; 1 tablespoon corn flour; 1 teaspoon ginger garlic paste; 2 teaspoon soy sauce; 2 teaspoon vinegar; 1 tablespoon chilli sauce; 1 tablespoon sweet chilli sauce; 1 teaspoon chilli powder; 1/4 cup water; 1 teaspoon roasted sesame seeds for garnishing

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

#ChristmasGift

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

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Ingredients

1large aubergine
1onion thinly sliced
1/2 cupfinely sliced red and green capsicum
1/4 cupfinely chopped spring onion
1 tablespoonoil
1 tablespooncorn flour
1 teaspoonginger garlic paste
2 teaspoonsoy sauce
2 teaspoonvinegar
1 tablespoonchilli sauce
1 tablespoonsweet chilli sauce
1 teaspoonchilli powder
1/4 cupwater
1 teaspoonroasted sesame seeds for garnishing

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Steps

1

Wash the aubergine and cut in strips similar to chips.
2

Heat oil in a pan and add aubergine and fry till golden brown ensuring its cooked. Do not over cook. Remove and set aside.
Mix corn flour and water and leave aside.
Heat little oil in a pan and onion, ginger, garlic and saute for a min. Add in pepper and saute well.
3

Add in soy sauce, chilli sauce, vinegar, sweet chilli sauce and cornflour slurry. Cook until it gets thick and glossy.
Now add in aubergine and mix well. Cook for further 3 to 4 minutes.
Garnish with spring onion and sesame seeds. Serve over rice or with rotli.

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Cooksnaps

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Rekha Bapodra @rekhascooking

on April 27, 2020 09:15

Wilby, England, United Kingdom

Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.