​चटपटी और कुरकुरी बैंगन फ्राई रेसिपी

Ingredients

• 2 pieces Eggplant (Indian variety, cut as described (halved, quartered, inner core removed, then diagonal strips))
• 1 tablespoon Corn Starch (Coats each eggplant piece evenly)
• 2 cups Vegetable Oil (For deep‑frying; use high smoke‑point oil)
• 1 medium Onion (Finely diced)
• 4 cloves Garlic (Minced)
• 2 pieces Dry Red Chili (Broken; adds heat)
• 1 teaspoon Sichuan Pepper (Provides the characteristic numbing flavor)
• 100 ml Gow Paw Sauce (Sweet‑spicy Indo‑Chinese sauce; half a typical 200 ml bottle)
• 1 teaspoon Black Sesame Seeds (For garnish)
• 2 tablespoons Fresh Cilantro (Chopped, for garnish)

Instructions

1. Cut and Clean Eggplant

   Halve each eggplant lengthwise, cut each half into four long pieces, remove the soft inner core, then slice the pieces diagonally into thin, long strips. Rinse under clean water and pat dry on paper towels.

   Time: PT5M

2. Coat with Corn Starch

   Place the eggplant strips in a mixing bowl, add 1 Tbsp corn starch, and toss until every piece is fully coated.

   Time: PT2M

3. Deep‑Fry Eggplant

   Heat 2 cups vegetable oil in a deep‑fry pan over medium‑high heat until it reaches about 180 °C (oil is 60 % hot – a small piece should sizzle immediately). Add the coated eggplant strips in a single layer; do not stir at first. Let them set, then gently turn once to achieve an even golden colour. Fry until crisp and golden, about 5‑7 minutes total. Remove with a slotted spoon and drain on paper towels.

   Time: PT10M

   Temperature: 180°C

4. Drain Fried Eggplant

   Transfer the fried eggplant to a plate lined with paper towels and gently pat the tops to remove excess oil.

   Time: PT2M

5. Sauté Aromatics

   In a clean kadhai, add 1 Tbsp oil, then add the diced onion, minced garlic, broken dry red chilies, and Sichuan pepper. Stir‑fry over medium heat until the onion turns translucent and the garlic is fragrant, about 3‑4 minutes.

   Time: PT4M

   Temperature: 150°C

6. Add Gow Paw Sauce and Thicken

   Pour in 100 ml Gow Paw sauce, stir continuously, and cook until the sauce reduces and thickens, roughly 5 minutes.

   Time: PT5M

   Temperature: 150°C

7. Combine Eggplant and Finish

   Add the fried eggplant strips to the thickened sauce, toss gently to coat. Sprinkle black sesame seeds and chopped cilantro on top, give a final quick stir, and serve immediately.

   Time: PT2M

   Temperature: Low

Nutrition Facts

Calories

380

Protein

4 g

Carbohydrates

30 g

Fat

20 g

Fiber

6 g