Various types of spices and sauces are used to make this easy but tasty dish. This recipe can be best served with fried rice. Long and narrow, fresh egg plants are used for the preparation. It is a good source of antioxidant. Must add eggplant in your daily food habit to reduce high blood pressure, Anemia and Diabetes.
Spinach is also used in this recipe to enrich the tasty as well as bring good heath benefit.
PREPARATION TIME 10 MINUTES
COOKING TIME – 10 MINUTES
SERVES - 4 PERSONS
Long and narrow Japanese eggplant or you can use any type of long eggplants - 250 gm
Red capsicum ( belpaper) - julienne cut- 1 small cup
Fresh Spinach leaves - 1 small cup
Garlic powder or garlic paste - 1 tbsp
Ginger - julienne cut - 1 tbsp
Dark soy sauce - 1 tbsp
Chili flakes - 1 tsp
White vinegar - 2 tbsp
Vegetable stock - 1 large cup
Sea salt as per taste
Corn flour - 1 tbsp ( dissolved in stock)
Cooking oil - 4 tbsp
Heat oil over high flame in a frying pan, cut eggplants from middle, try to cut into long pieces.
Add eggplants into pan, stir fry, add belpaper, chili flakes, ginger and garlic, add Spinach leaves, simmer and cover the pan.
Take a bowl, mix together vinegar, soy sauce, salt, and stock.
Uncover the pan if vegetables are almost tender, add the sauce mixture.
Simmer for 3 minutes, serve hot.
Posted by Tapashi Dey
Food Writer & Blogger
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