Wednesday, August 19, 2009

Celebrating Indian Independence with Eggplant and String Beans in Garlic Sauce

Its been a while that I made anything Chinese at home.. its time !
Celebrating Indian Independence with Chinese food ? Its truly a united world !!! :)

This platter is a full meal with Eggplant and String Beans in Garlic Sauce served with Soy Rice. Its a healthy preparation and does not use Ajinomoto or any artificial color. The Beans and Eggplant are lightly sauted for the recipe and its the sequence in which the ingredients are added that sprinkles stardust on this recipe !!

To celebrate Indian Independence Day, this recipe uses the colors of the Indian flag:
Orange - Eggplant preparation
White - Rice cooked with Soy Beans
Green - String Beans preparation

Hope you like it !


Thai Eggplant - 2 medium, cut into thin pieces
Spring Onion - a small bunch, chopped
String Beans - 200 gms or a bunch, cut into long pieces
Garlic - 10 to 12 cloves, chopped
Ginger - 1 inch cube, chopped
Almonds - 3 or 4, grated
Sweet & Sour Sauce - 1 tbsp
Soya Sauce - 2 tbsp
Water - 1 pot
Oil - 6 tbsp
Salt to taste

COOKING TIME: 30 to 40 minutes

SERVING: Serves 2


1. In a pot, add water and bring to boil.
2. Add the string beans and cook covered for 2 to 3 minutes.
3. Take the beans off flame, drain and cool under running water.
4. In a pan, add 1/2 tbsp oil, add ginger and saute for a minute. Keep aside.
5. In the same pan, add 1/2 tbsp oil, add garlic and saute for a minute. Keep aside.
6. In the same pan, add 1 tbsp oil, add spring onions and saute for a minute or two. Keep aside.
7. In the same pan, add 3 to 4 tbsp oil, add cut eggplant and fry for 5-6 minutes. Keep aside.
8. In the same pan, add 1/2 tbsp oil, add grated almonds and fry for a minute.
9. Add half of the sauted garlic, move it around in the pan.
10. Add the boiled and cooled string beans, saute for a few minutes.
11. Add soya sauce, mix well and remove from flame.
12. Adjust the salt to taste.
13. Heat another pan, add the sauted Ginger, Garlic and Spring Onion. Mix well.
14. Add the sauted Eggplant. Lap it up.
15. Mix the sweet & sour sauce in. If the sauce seems too thick, add some water.
16. Simmer the eggplants for a few minutes, remove from flame.

Serve with white or brown rice. In the pictures here we have white rice cooked with Soy beans for some added proteins.

Enjoy !!!


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