Ingredients:

• 250 g – Medium size eggplants
• 1/2 cup -Maida
• 1/2 cup – Corn flour
• 1/2 cup – Spring onion, chopped
• 1/2 tsp – Baking powder
• 1/2 cup – Water or vegetable stock
• 2 – Dry red chillies, broken into pieces
• 2 tsp – Sesame seeds
• 2 tsp – Minced Garlic
• 1 tsp – Minced Ginger
• 1/2 tsp – Chilli powder
• 2 tsp – Vinegar
• 2 tsp – Soya sauce
• 2 tsp – Corn flour
• 1/2 tsp -MSG, optional
• A few drops of sesame oil
• Salt and Sugar to taste
• Oil to deep fry

Method:

1. Cut the eggplants lengthwise in half
2. Then cut each half into 1 inch thick half-moon slices
3. Mix Maida with corn flour
4. Add the salt and the baking powder
5. Add enough water and mix to make a coating batter
6. Dip the eggplant slices in the batter and deep fry in hot oil
7. Drain on kitchen paper and reserve
8. Now heat 2 tbsp of oil in a wok and splutter the sesame seeds
9. Now add the red chilli and the garlic and the ginger
10. Stir fry until pink
11. Add the spring onion and fry for 1 min
12. Add the chilli powder, vinegar and soya sauce
13. To this add the salt and sugar to taste
14. Mix corn flour with water and add to the wok
15. Add MSG (optional)
16. Simmer for 1-2 minutes
17. Now add the eggplant slices and sprinkle with sesame oil
18. Serve hot with fried rice or noodles.