Soak the chillies in warm water for 20 minutes; drain and grind to a smooth paste; set aside.

Cut the brinjals into thick rounds, sprinkle with salt and leave in a colander for 30 minutes, then drain.

Deep-fry the brinjals in hot oil until golden brown; drain and keep warm.

Remove all except 3 tbsp oil from the pan. Saute the garlic and onions until softened.

Stir in the ground chilli paste and water and cook until half the liquid has evaporated.

Stir in the vinegar, sugar and salt and simmer for 1 minute. Add the brinjals and simmer for 4 to 5 minutes. Serve hot.