Thai flavored Spicy Baingan with Lal Mirch Tadka - garnished with purple Basil and Cilantro

I enjoy Chinese and Thai dishes for their distinct  taste, they are full of flavor and nutrients. I  mostly cook veg and non-veg stir fries by using basic Asian and Thai cooking ingredients. This simple eggplant stir fry has Thai flavor. It is quick to prepare and tastes spicy, sweet and sour. Fresh purple basil and cilantro infused extra herbal aroma. Try this stir fry when you crave for something Asian.

Ingredients :-

• 3 Cup heaped - 1 inch chunks  of eggplant. ( I used three 6-7 inches long Chinese green egg plant)
• 1 Medium size onion - cut lengthwise
• 1 whole garlic - cut each garlic clove lengthwise
• 4-5 whole dry red chilies - break in 1.5 inch pieces
• 1 T.spoon fish sauce (vegetarians can skip and use little extra soy sauce)
• 1.5 Tb.spoon malt vinegar (regular vinegar can be used)
• 1 T.spoon soy sauce
• 1 T.spoon brown sugar
• 1/2 Cup - chopped purple Basil ( green is fine too)
• 1/2 Cup - chopped fresh cilantro

Cooking Process :-

1. In a small size thick gauge skillet heat 1 tablespoon oil. Toss in  red chilies, stir and sizzle  for 20 seconds. Now add onions and stir fry on medium heat for 5-6 minutes until onions turn soft and translucent.
2. Now add garlic and stir fry for 1 minute on medium heat. Pour one tablespoon Malt vinegar, stir and mix  with onions - saute for 1 minute. Add fish sauce, mix well - stir  for one  minute.
3. Add eggplant, mix with onions..Increase heat to medium high and cook by stirring continuously. During this process allow onion and eggplant pieces to catch few burnt spots, this will bring nice smoky aroma to the stir fry. If you find it too dry then add one tablespoon water. After 4 minutes sprinkle half tablespoon Malt vinegar, brown sugar and one teaspoon soy sauce over eggplant. Reduce heat to medium low and let it cook for 4-5 minutes or until eggplants get tender. This recipe don't require salt because fish sauce and soy sauce makes it salty. If you skip using fish sauce then add  half  teaspoon  more soy sauce. You may add little salt as per your requirement.
4. Finally garnish with basil and cilantro. Enjoy with roti or rice.

Pot grown purple Basil during summer time.