Get 10% Off on Your First Order
Authentic Indo-Chinese Flavours for Every Kitchen
Free Shipping on Orders Above ₹ 500
Spicy Eggplant

Spicy Eggplant

Spicy Eggplant recipe is a bold, flavorful dish made with tender eggplant stir-fried in Winn Red Chilli Sauce with garlic, ginger, and dried chilies.

Ingredients

For the Sauce:

2 tablespoons Winn Red Chilli sauce (adjust to taste)

1 tablespoon sugar

1/2 cup vegetable broth

1 tablespoon cornstarch mixed with 2 tablespoons water

For the Stir-fry:

2 medium eggplants cut into 2-inch long strips

3 tablespoons vegetable oil

4-5 cloves garlic, minced

1 tablespoon ginger, minced

4-5 dried red chilies, cut into halves

1/2 cup onions, chopped

Instructions

PREPARE THE SAUCE:

  1. In a small bowl, mix together the Winn Red Chilli sauce, sugar, and vegetable broth. Set aside.

PREPARE THE EGGPLANT:

  1. Sprinkle the eggplant strips with salt and let them sit for 15-20 minutes to draw out excess moisture. Rinse and pat dry with paper towels.

SERVE:

  1. Garnish using your favorite Winn Red Chilli sauce .
  2. Serve hot with steamed rice.

STIR-FRY:

  1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
  2. Add the dried red chilies, garlic, and ginger to the wok. Stir-fry until fragrant, about 1 minute.
  3. Add the onions and stir-fry for another minute.
  4. Add the eggplant strips to the wok and stir-fry until they begin to soften and turn golden brown, about 5-7 minutes.
  5. Pour in the prepared sauce and gently stir to coat the eggplant. Bring the mixture to a simmer and let it cook for about 5-7 minutes, allowing the eggplant to absorb the flavors.
  6. Stir the cornstarch mixed with water into the wok and cook for another 1-2 minutes until the sauce has thickened.
Previous Post Next Post

Related Posts

Chilli Vinegar Dumplings

Chilli Vinegar Dumplings

Chilli Vinegar Dumplings Recipe is a delicious mixed-vegetable filled dumpling dish served steamed or pan-fried with a tangy chilli-vinegar sauce. Ingredients For the Dumplings: 1 cup all-purpose flour 1/4 cup water (adjust as needed) 1/4 teaspoon salt For the Filling: 1 cup finely chopped mixed vegetables (cabbage, carrots, bell peppers, mushrooms, etc.) 1/4 cup finely chopped onions 1 tablespoon ginger-garlic paste 2 tablespoons Winn Dark Soya Sauce 1 tablespoon Winn Chilli Vinegar 1 teaspoon sesame oil (optional) Salt and pepper to taste 2 tablespoons oil for sautéing For the Sauce: 2 tablespoons Winn Dark Soya Sauce 1 tablespoon Winn Chilli Vinegar 1 tablespoon tomato ketchup 1 tablespoon cornstarch mixed with 1/4 cup water 1 tablespoon sugar 1/2 cup water 2 tablespoons oil Instructions PREPARE THE DUMPLING DOUGH: In a bowl, mix the all-purpose flour and salt. Gradually add water and knead into a smooth dough. Cover and let it rest for 30 minutes. PREPARE THE FILLING: Heat oil in a pan. Add chopped onions and sauté until translucent. Add the ginger-garlic paste and sauté for another minute. Add the finely chopped mixed vegetables and cook until tender. Stir in the Winn Soya sauce, Winn Chilli Vinegar, salt, and pepper. Cook for another 2 minutes. Turn off the heat and let it cool. ASSEMBLE THE DUMPLINGS: Divide the dough into small equal-sized balls. Roll each ball into a thin circle (about 3 inches in diameter). Place a small spoonful of the vegetable filling in the center of each circle. Fold the dough over the filling to form a half-moon shape. Pinch the edges to seal the dumplings. You can also pleat the edges for a decorative look. COOK THE DUMPLINGS: You can steam or pan-fry the dumplings. To steam: Place the dumplings in a steamer lined with parchment paper and steam for 10-12 minutes until they are cooked through. To pan-fry: Heat 2 tablespoons of oil in a non-stick pan. Place the dumplings in the pan and cook until the bottoms are golden brown. Add 1/4 cup of water to the pan, cover, and let them steam until the water evaporates and the dumplings are cooked through. PREPARE THE SAUCE: Heat oil in a pan. Add the soy sauce, winn chilli vinegar, tomato ketchup, sugar, and chili sauce. Mix well. Add the cornstarch mixture and stir continuously until the sauce thickens. Adjust seasoning if necessary. SERVE: Arrange the cooked dumplings on a serving plate. Drizzle the prepared sauce over the dumplings or serve it on the side for dipping. Garnish with chopped spring onions or sesame seeds if desired. Enjoy your delicious Chilli Vinegar Dumplings made with Winn Chilli Vinegar!

Learn more
Chilli Vinegar Salad Dressing

Chilli Vinegar Salad Dressing

Chilli Vinegar Salad Dressing Recipe is a vibrant, tangy dressing made with Winn Chilli Vinegar, olive oil, honey, and lemon juice — perfect for fresh salads or drizzling over vegetables. Ingredients 2 tablespoons Winn Chilli Vinegar 1 tablespoon olive oil 1 teaspoon honey 1 teaspoon lemon juice Salt to taste Freshly ground black pepper to taste Mixed salad greens (lettuce, spinach, arugula, etc.) Assorted vegetables (cucumbers, tomatoes, bell peppers, carrots, onions, etc.) Optional toppings: sliced almonds, croutons, shredded cheese, etc. Instructions In a small bowl, whisk together the Winn Chilli Vinegar, olive oil, honey, lemon juice, salt, and black pepper until well combined. Adjust the quantities of honey, lemon juice, salt, and pepper according to your taste preferences. Wash and prepare your mixed salad greens and assorted vegetables. Chop them into bite-sized pieces and place them in a large salad bowl. Drizzle the prepared Chilli Vinegar dressing over the salad greens and vegetables. Toss the salad gently to coat all the ingredients evenly with the dressing. Taste the salad and adjust the seasoning if necessary. If desired, sprinkle optional toppings such as sliced almonds, croutons, or shredded cheese over the salad for added flavor and texture. Serve the Chilli Vinegar Salad immediately as a refreshing and tangy side dish or as a light and healthy meal on its own. Enjoy your delicious and flavorful Chilli Vinegar Salad!

Learn more
Mixed Vegetable Manchurian Gravy

Mixed Vegetable Manchurian Gravy

Mixed Vegetable Manchurian Gravy Recipe is a savory Indo-Chinese dish where crispy mixed-vegetable balls are bathed in rich gravy made with Winn Manchurian Sauce, dark soy and chilli vinegar. Ingredients For the Manchurian balls: 2 cups mixed vegetables (carrots, cauliflower, bell peppers, onions, cabbage) 1 cup chopped onions 1/2 cup all-purpose flour 1/4 cup corn flour Oil for frying Salt to taste Black pepper to taste 1 tablespoon ginger-garlic paste For the Manchurian Gravy: 4 -5 tablespoon Winn Manchurian Sauce 2 cups water 1 tablespoon Winn Dark Soya sauce 1 tablespoon Winn Chilli vinegar Instructions Start by washing and chopping the mixed vegetables and keep them in a large bowl. In a separate bowl, mix all-purpose flour, corn flour, salt, black pepper, and ginger-garlic paste to make a batter. Dip the mixed vegetables in the batter and deep fry them in hot oil until they turn golden and crispy. Keep the fried vegetables aside. Now, heat oil in a pan and add chopped onions. Fry the onions until they turn golden brown. Add Winn Manchurian Sauce, water, Winn Dark Soya sauce, Winn Chilli Vinegar to prepare the gravy. Let the gravy come to a boil and simmer for 5-7 minutes on low heat. Add the fried vegetables to the gravy and mix well. Cook for another 2-3 minutes until the vegetables are coated well with the gravy. Your Mixed Vegetable Manchurian Gravy is ready to be served hot with steamed rice or noodles.  Enjoy the delicious Indo-Chinese dish made effortlessly with Winn Manchurian Sauce!

Learn more