INGREDIENTS
3 cups
eggplant cut into 1" wide wedges or cubes
5
shallots or pearl onions
1 tsp
minced garlic
1 tsp
red red chilli sauce (Sriracha, Maggi, anything works) or chilli flakes
2 tbsp
soya sauce
1 tsp
regular white vinegar
1 tsp
cornflour or corn starch
1/2 tsp
brown sugar (or jaggery)
1
small bunch of coriander leaves / cilantro
1/2 tsp
black pepper powder
2 tbsp
sesame oil (Indian gingelly oil) or peanut oil
1 cup
water