Wash and cut eggplants into strips. add salt and let the brinjal marinate for around 15 minutes.
Then drain in a brinjal in a colander. Heat the kadhai/wok.
Once the water has drained, transfer the brinjal to the bowl and sprinkle it with cornflour.
Immediately add to the heated wok drizzle the oil and cook the eggplant till it gets brown spots. Turn over and let the other side cook too, especially the skin. Transfer to a bowl.
Meanwhile, in a bowl add the ingredients to make the sauce and set aside.
In the same kadhai/wok add the minced garlic, ginger and chillies. Add onions if using. Stir fry till light brown.
Add the eggplant and mix.
Stir the sauce mix so that the cornflour is well dispersed then add to the wok. Mix well till the eggplant is well coated.