2. Ajinomoto (MSG)
3. Spring onion, finely chopped
5. Tomato sauce
6. Corn flour
7. Soy Sauce
8. Ginger-Garlic Paste
9. Green Chili, julienne
1. Cut eggplant in 1 inch pieces. Marinate them with ginger-garlic paste, vinegar and salt. Prick the marinated pieces with knife so the marination soaks in. Leave it for 5-7 minutes. Cover these pieces in corn flour and fry in oil. Once fried, transfer the eggplant pieces to a plate.
2. To make the gravy, heat oil and add chili julienne chili, spring onion, soy sauce, water, tomato sauce, salt to taste. Mix well. Add ajinomoto, corn flour water for thickening, some more spring onion. Pour this gravy on top of the eggplant pieces.