1 min read
- 5 Tbsp Chopped Garlic
- 2 Finely Chopped Bird’s Eye Chilies
- 2-3 Tbsp Vegetable Oil
- 100gms or 1 Medium Sized Eggplant (Cut into 1” cubes and soak in water to prevent it from going black)
- 2-3 Finely Julienned Kaffir Lime Leaves
- 1 Cup Sliced Baby Corn
- 1 Cup Thai Holy Basil
- ¼ Cup Water
- 2 Tbsp Light Soya Sauce
- 1 Tbsp Mushroom Sauce
- 1 Tbsp Dark Soya Sauce
- 1 Tbsp Sugar
- 1 Tbsp of White Pepper Corn or Black Pepper Corn
Step 1 :
In a pot on medium heat add oil, garlic and chilies. Add the eggplant cubes and sauté with the garlic and chilies. Pour a little water to cook the eggplant and turn the stove to high heat.
Step 2 :
Once the eggplant is half cooked, add in peppercorn and kaffir lime leaves. Drizzle light soya sauce, dark soya sauce and mushroom sauce, mix it in well with the vegetables.
Step 3 :
Add in basil leaves and cook with the eggplant for a minute. Transfer into a serving dish and garnish with 7-8 fried basil leaves (optional).
Inspired by curious creativity and tantalising flavours, Natasha Mehta brings wholesome culinary delights to life.