Name: Hot and Sour Crispy Eggplant with Spicy til papad recipe by Mili Dutta at BetterButter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Ingredients: For the Spicy Til Papad. 1.1 cup Sesame seeds, 2. 1 cup sugar, 3. 1/2 tsp chilli flakes, 4. 1/4 tsp Sea salt.; For the Sauce 1. 2 tsp oil, 2. Tsp garlic,finely chopped, 3. 1/2cup tomatoes, Chopped, 4. 1 tsp red chilli powder, 5. 2 tsp white vinegar, 6. 1 tsp soy sauce, 6. 1/2 sugar, 7. Water as required, 8. 2 tsp Cornstarch, 9. 1 tsp five - spice powder.; For the Eggplant. 1. 1 Cup Eggplant, cut into thick slices, 2. 1 tsp red chilli powder, 3. Salt to taste, 4. Oil for frying 1/2cup bread crumbs, for coating

Ingredients Serving: 2

For the Spicy Til Papad. 1.1 cup Sesame seeds, 2. 1 cup sugar, 3. 1/2 tsp chilli flakes, 4. 1/4 tsp Sea salt.
For the Sauce 1. 2 tsp oil, 2. Tsp garlic,finely chopped, 3. 1/2cup tomatoes, Chopped, 4. 1 tsp red chilli powder, 5. 2 tsp white vinegar, 6. 1 tsp soy sauce, 6. 1/2 sugar, 7. Water as required, 8. 2 tsp Cornstarch, 9. 1 tsp five - spice powder.
For the Eggplant. 1. 1 Cup Eggplant, cut into thick slices, 2. 1 tsp red chilli powder, 3. Salt to taste, 4. Oil for frying 1/2cup bread crumbs, for coating

Instructions

For the Spicy 1.Til Papad Dry roast sesame seeds in a heavy bottom pan. Keep aside.
2.In the same pan, add the sugar without any water and stir Continuously on medium to low heat until it turns to syrup.
3.When the syrup turns a light gold color, pour one drop from this liquid into a bowl of cold water. If it forms a ball then your liquid is ready. If it spreads, cook some more and try again
4.When ready, remove the pan from the flame and stir in the roasted sesame seeds and chilli flakes. Mix well.
5. Return the pan to the stove and cook on really low heat for 1-2 minutes. This will give the papads a nice dark color. Be careful to not let it burn.
6.Grease a clean surface of your kitchen and a rolling pin with ghee/oil.
7.Take half of the mixture, roll it out in as thin a layer as you can manage. Be quick because this mix cools extremely fast and once it cools down you will not be able to get it to roll anymore. While still warm, sprinkle half the sea salt crystals over.
8.Once done, place it on a butter paper and keep aside.
9.Quickly repeat the same procedure with other half of the mixture.
10.Store the til papad in an airtight container and use as required.
For the Sauce 1.Heat the oil in a deep pan. Add the garlic and saut for a minute. Then add the chopped tomatoes and fry for another minute.
2.Add the garlic and saut for a minute. Then add the chopped tomatoes and fry for another minute. Add the red chili powder and fry for 20 seconds then add the ketchup, vinegar and soy sauce and simmer for a minute.
3. When the oil seperatesand rises to the top, add the sugar, salt and 1/3rd cup water and stir well to combine. Turn up the heat and let it come to a boil.
4.Place the cornstarch in a small bowl and whisk in 2tbsp water till well combined. Pour this into the sauce and stir to mix well. Cook for 5-10 minutes till it thickens. Check the seasoning and adjust as required. Keep it warm on a low flame for later.
For the Eggplant. 1. Rub the eggplant slices with salt and red chili powder.
2.Coat each eggplant slice in breadcrumbs and deep fry till golden and crisp - remove and place on absorbent paper.
3. remove and place on absorbent paper. Server eggplant immediately drizzled with hot and sour sauce , break the tiny papad into small bits scattering on top.
4.Your exotic Hot &amp; Sour Fried Eggplant With Spicy Papad is ready to serve !

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