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Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

The recipe is from "Young Times".

Ingredients Nutrition

Directions

  1. Peel and cut brinjals and potatoes into finger sizes.
  2. Mix together refined flour, cornflour, salt, pepper powder, dark soy sauce and a little water.
  3. Heat oil in a wok.
  4. Dip the brinjal fingers in the batter and deep dry.
  5. Drain and keep aside.
  6. Parboil the potato fingers.
  7. Drain.
  8. Dip in the flour batter and deep fry.
  9. Drain and keep aside.
  10. Halve, de-seed and cut the capsicums and tomatoes into strips.
  11. Peel and finely chop the garlic, green chillies and spring onions.
  12. Heat oil, add garlic and saute for a minute.
  13. Add tomato ketchup, soy sauce, green chillies, green chilli sauce, ajinomoto, salt and pepper powder.
  14. Mix, add a little water and simmer for a while.
  15. Add the fried brinjal and potato fingers.
  16. Cook on high heat for sometime.
  17. Add a little cornflour dissolved in a little water and mix.
  18. Add capsicum, tomato strips and green onions and mix.
  19. Add vinegar and remove from heat.
  20. Serve immediately with hot roti!