Place the eggplant in a colander set over a plate and sprinkle liberally with salt. Let sit for 20 to 30 minutes to drain.

Japanese knotweed is a fast-growing and strong clump-forming perennial, with tall, dense annual stems. Stem growth is renewed each year from the stout, deeply-penetrating Rhizomes are creeping swollen ...

Brinjal (cut lengthwise), corn flour, Maida All purpose flour /, Gingerchopped, garlic chopped, chilly green, celery, soy Sauce, Tomato Sauce, sugar, salt, oil ...