KQB

Crispy Brinjals with Hot Garlic Sauce, Vietnamese Wraps and Mustard drizzle Ingredients8 nos. Small Purple Brinjals (cut in half lengthwise and scored criss cross) To taste Salt To taste Ramdev Black Pepper powder 3 tbsp Cornflour For frying Fortune Refined Oil 2 tbsp Sesame Oil 100 gm Garlic (finely chopped) 2” piece Ginger (finely chopped) 3 tbsp Red Chilli paste ½ cup Tomato puree ½ cup Tomato ketchup 5 tbsp Rice Vinegar 3 cubes Vegetable stock cubes (made into 500 ml stock) 1 bunch Celery (finely chopped) 6 tbsp Mustard kasundi 3 tbsp Lemon juice 3 tbsp Honey 2 nos. Carrots (cut into juliennes) 1 nos. Red Capsicum (cut into juliennes) 1 nos. Green Capsicum (cut into juliennes) 1 nos. Yellow Capsicum (cut into juliennes) 1 bunch Spring onions (cut into juliennes) 2 tsp Chilli flakes 1 tbsp Soya sauce 3 sprigs Fresh Coriander (finely chopped) 1 packet Spring Roll Wrappers Method1. Heat oil in a kadhai. Season brinjals with salt and pepper, dredge with cornflour and deep-fry till golden. Remove and drain on absorbent paper. 2. Heat 1 tbsp sesame oil, add 3/4th of the garlic and sauté till golden. Add ginger, red chilli paste, tomato puree, tomato ketchup and half the vinegar and cook for 5 minutes. Mix in ½ cup vegetable stock and half the celery. 3. Mix cornflour with stock to a thin paste. Bring sauce to a boil and thicken with cornflour mixture. Add salt. 4. Combine mustard kasundi with lemon juice and honey, mix in salt and pepper and keep aside. 5. Heat 1 tbsp sesame oil, add remaining garlic and sauté for a few seconds. Mix in carrots, capsicum, spring onions and stir-fry on a high flame. Toss in remaining vinegar, chilli flakes and soya sauce. Cool the mixture. 6. Boil water and dip spring roll wrappers in the water. Remove and pat dry. Spoon vegetable mixture in the centre of the sheet and quickly roll into oblong spring rolls. 7. To assemble, spread hot garlic sauce on a serving plate. Arrange aubergines on the sauce and Vietnamese rolls on the side. Drizzle over with mustard sauce and serve hot.