PREPARATION
1. In a mixing bowl, add 45 milliliters oil, 1 tablespoon red chili, 1 tablespoon turmeric, 1 teaspoon salt, 2 tablespoons vinegar and mix it well. Keep aside.
2. Take a eggplant cut it into half, score theeggpant with a knife. (See Video)
3. Apply the prepared masala on it.
4. Marinate for 30 minutes.
5. Heat sufficient oil in a heavy skillet and deep fry these till golden brown.
6. Heat 2 tablespoons oil in a pan, add 1 1/2 teaspoons garlic and saute for 2 - 3 minutes or till golden brown in color.
7. Add 120 grams schezwan sauce and mix it well.
8. Then, add 110 milliliters water, 70 grams ketchup, 1 tablespoon vinegar, 1 tablespoon soy sauce and mix it well.
9. Bring it to a boil and cook till the gravy thickens.
10. Serve the fried eggplant with prepared sauce and garnish with coriander.