Nina sent the following Recipe by e-mail dated 23 September, 2014:
Ingredients
Eggplant – 1, large purple variety (used to make baingan bharta) Onion – 2, medium, quartered Dry red chilies – 3, tear into bits Black pepper powder – 1/2 tsp Tomato Ketchup – 2 tbsps White vinegar – 1 tsp Sugar – 1 tsp Soy Sauce – 1/2 tsp Corn flour – 4 tbsps mixed in 1/4 cup water Spring onion greens for garnish Oil – 2 tbsps For Tomato Stock: Onions – 2, medium, quartered Tomatoes – 4, large, chopped Garlic flakes – 7, lightly crushed Ginger – 3/4″. finely minced
Method
1. Peel the eggplant and cut into 1/2″ thick slices. Cut each slice into 3/5″ broad fingers. Sprinkle a large pinch of salt on them and keep aside for 15-20 minutes.
2. To prepare the stock, cut each onion into quarters. In a pressure cooker, place all the ingredients called for tomato stock and pressure cook upto 3 whistles. Turn off heat and allow the pressure to subside.
3. Strain the contents that have been pressure cooked and keep the tomato stock aside.
4. Heat oil in a pan, stir fry the onions till transparent. Add red chilies, pepper powder and salt. Add the tomato stock and bring to a boil. Reduce flame, add tomato ketchup, sugar, vinegar and soy sauce. Simmer for 5 mts. Add the cornflour-water mixture slowly, stirring continuously. Simmer for 2 mts and the sauce will thicken. Turn off heat and keep aside.
5. Heat oil for deep frying in a heavy bottomed vessel. Once hot, reduce flame to medium and deep fry the eggplant pieces till soft. Remove onto an absorbent paper.
6. At the time of serving, add the fried eggplant pieces in the tomato sauce and cook for 2 minutes. Turn off heat and garnish with spring onion greens. Serve with noodles or steamed white rice.
Tips
I added 1/4 tsp garam masala powder (not in the original recipe).