Ingredients:

• 3 long tender Brinjals
• 3 bulbs Spring onions with greens
• 2-3 pinches ajinomoto
• 1/4 tsp – Salt
• For sauce:
• one and half cups – fresh thick Tomato puree
• 2 tbsp – Tomato sauce
• 3 tsp – Red Chilli sauce
• 1 tsp – Chilli oil (refer below)
• 1/2 tsp – Ginger grated
• 1 tsp – Garlic crushed
• 1 tsp – Sugar
• salt to taste
• 3 tbsp – oil

Method:

1. Thoroughly mix all ingredients together, keep aside.
2. Cut brinjals lengthwise in halves, discarding stem.
3. Chop spring onions and greens fine.
4. Heat oil in a flat bottomed non-stick shallow pan.
5. Place brinjals skins up next to each other into hot oil.
6. Allow to fry till light brown.
7. Flip and fry skin side.
8. If pan is small fry a few at a time.
9. Add spring onions in remaining oil, stir fry for 2-3 minutes.
10. Add sauce and allow to come to a boil.
11. Simmer on low for 3 minutes.
12. Put back fried brinjals gently, and allow sauce to resume boil.
13. Take off fire, garnish with choice herbs or coriander, serve hot.

Recipe courtesy of Sify Bawarchi