250g Eggplant cut into 1½“ thin strips and fried
15 red onions fried
10 small green chillies fried
½ teaspoon garlic ground
½ teaspoon ginger ground
1½ tablespoons vinegar
½ teaspoon roasted curry powder
2 teaspoons sugar
½ teaspoon salt
½ tablespoon oil
Heat oil add ground ginger, garlic and fry until golden in colour. Turn off the heat add roasted curry powder, sugar, salt and vinegar mix well.
Turn heat on to very low and cook for a few seconds until it start to boil, turn the fried egg plant, onions and green chillies. Cook stirring further few seconds until the liquid is absorbed to the eggplant.
Serving Suggestions. Potato curry, Onion Sambol, Chicken curry and Papadam