Eggplant Manchurian Recipe

Cooking Directions

• STEP 1.Cut the eggplant into small cubes and sprinkle salt on them. Let it sit for 10 minutes to remove excess moisture.
• STEP 2.In a bowl, mix cornflour, all-purpose flour, ginger-garlic paste, salt, and water to make a thick batter.
• STEP 3.Dip the eggplant cubes in the batter and deep fry until golden brown. Drain on a paper towel.
• STEP 4.In a pan, heat oil and sauté ginger, garlic, and green chilies. Add soy sauce, vinegar, ketchup, and water to make the sauce.
• STEP 5.Add the fried eggplant cubes to the sauce and toss well. Garnish with spring onions and serve hot.

Cooking Tips

• Make sure to remove excess moisture from the eggplant to prevent it from becoming soggy.
• Adjust the spice level according to your preference by adding more or less chili sauce.
• You can add vegetables like bell peppers and onions to the dish for added flavor and texture.

Storage and Serving

• Eggplant Manchurian is best served hot as an appetizer or side dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.