Growing up in Kolkata meant I was surrounded by Indian Chinese food and it became a staple at home. 

My grandmom and mom have developed and tweaked so many recipes over the years that I have a book full of recipes I love. This one is my mom's and all credit goes to her. 

This is my go to recipe when i want something spicy that feel indulgent but is so much healthier than take out. 

This is great to dazzle people at dinner as it's not the staple baby corn or mushroom that's used in the simple restaurants. 

I have added notes at the end of the email on my recommendations and tips. 


Feel free to vary the level of spice to suit you. 

Just tag me on Instagram and use #nourishwithsim

Please make sure you read the recipe notes at the end. 



  • 1 big Brinjal 
  • 2 tbsp of oil (unflavoured oil) 
  • 1 tsp ginger,chopped small
  • 1 tsp garlic, chopped small
  • Few green chillies, chopped small
  • 1 green pepper, cut in circles
  • 1 red pepper, cut in circles (optional)
  • Salt to taste 
  • 1/2 tsp red chilli flakes 

Note : here the peppers are not capsicum but the chilli use to make mirchi or chilli pakoda.



  • 2 tsp light soya sauce 
  • 1 tsp dark soya sauce 
  • 1 tsp chopped garlic 
  • 1/2 tsp sugar 
  • 1 tsp cornflour 
  • 4-5 tbsp of water 
  • Mix all the above ingredients for the sauce and keep aside


CLICK HERE to watch a quick step by step video

  • Cut the brinjal into big 2inch broad strips 
  • Sprinkle salt on it,mix it well and keep aside for 20-30 minutes 
  • After the resting period, wash the brinjal and squeeze out all the water and keep aside
  • Warm 1 tbsp oil in a pan then add the brinjal and stir fry on high heat till it is 70-80% cooked
  • Stir continuously till the brinjal becomes a little brown then from pan and keep aside
  • Now add 1 tbsp oil in the same pan 
  • Once the oil becomes warm add the chopped garlic and ginger 
  • Stir fry till the raw smell is gone and the garlic ginger become little brown 
  • Add the chopped green chillies as per taste and stir fry for few seconds 
  • Add the cut red and green peppers and stir fry for few minutes
  • Add the salt as per taste and add the red chilli flakes and stir fry for few seconds 
  • At this point switch off the flame and add the sauce and mix it in well 
  • (If the flame is on the sauce will thicken immediately)
  • Restart the flame and add 3-4 tbsp of water 
  • Mix everything well and add water to make sure it is a light consistency and not dry
  • Add the cooked brinjal and mix it well to ensure the sauce covers the brinjal
  • Stir fry for a few minutes and check that the brinjal is cooked.
  • Serve with plain rice or my Lemon Basil Fried Rice and Schezwan Paneer or Capsicum Stir Fried Chicken



  • BRINJAL : Use the Big brinjal and cut in strips. Make sure you let it marinate in the salt and remove the excess water before cooking. You can also toss it in oil and air fry instead of cooking in the pan. 
  • PEPPERS : This is what we use for Mirchi Pakoda and is easily available in local stores. If you cannot get the red ones, use just the green ones
  • OIL : When you are cooking Chinese style food opt for plain oils over strong flavoured oils like mustard or coconut as these will add their own flavour. 
  • SOYA SAUCE : Ideally buy and use a real soya sauce. Check the ingredients on the bottle and if its says caramel or colour then it's more of a flavouring. I use Kikkoman for the light soya sauce and Lee Kum Kee Dark Soya Sauce. These lasts really long. 
  • THIS IS NOT A MEAL ON IT'S OWN. I would add a side dish which has protein