Eggplant in sweet and sour sauce | How to make Eggplant in sweet and sour sauce

By Nidhi Jha  |  9th Jun 2016  |  
4.0 from 2 reviews Rate It!
  • Eggplant in sweet and sour sauce, How to make Eggplant in sweet and sour sauce
Eggplant in sweet and sour sauceby Nidhi Jha
  • Prep Time

    15

    mins
  • Cook Time

    45

    mins
  • Serves

    4

    People

12

2





About Eggplant in sweet and sour sauce Recipe

It is an Indo chinese recipe

Eggplant in sweet and sour sauce, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Eggplant in sweet and sour sauce is just mouth-watering. This amazing recipe is provided by Nidhi Jha. Be it kids or adults, no one can resist this delicious dish. How to make Eggplant in sweet and sour sauce is a question which arises in people's mind quite often. So, this simple step by step Eggplant in sweet and sour sauce recipe by Nidhi Jha. Eggplant in sweet and sour sauce can even be tried by beginners. A few secret ingredients in Eggplant in sweet and sour sauce just makes it the way it is served in restaurants. Eggplant in sweet and sour sauce can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Eggplant in sweet and sour sauce.

Eggplant in sweet and sour sauce

Ingredients to make Eggplant in sweet and sour sauce

  • 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

How to make Eggplant in sweet and sour sauce

  1. Peel the Eggplant in broad and long pieces and sprinkle a large pinch of salt on it.
  2. 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.
  3. Strain the content that have been pressured cook and keep the stock aside.
  4. 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.
  5. Add cornflour mixture by slowly stirring continuously. Simmer for 2 minutes and the sauce will get thickened, keep it aside.
  6. Prepare oil for deep frying heavy bottomed vessel, once heated, reduce flame to medium and deep fry egg plant till soft
  7. At the time for serving add eggplant in saucepan and cook it for 2 minutes.
  8. Serve it with green of spring onion with noodles or steamed rice.

My Tip:

You can use patato panner and many other things on this recipe

Reviews for Eggplant in sweet and sour sauce (2)

Bindiya Sharmaa year ago

simply delicious!
Reply

Sakshi Khanna2 years ago

Great dish! Thanks for sharing :)
Reply