1. Cut the eggplants along it�s length in half.
2. Then cut each half into � thick half moon shape slices.
3. Mix Maida with corn flour. Add salt and baking powder.
4. Add enough water and mix to make coating batter.
5. Dip the egg plant slices in batter and deep fry in hot oil. Drain on kitchen paper and reserve.
6. Heat 2 tbsp of oil in wok. Add sesame seeds.
7. When they pop, add red chili. After few seconds, add garlic and ginger.
8. Stir fry till fragrant. Add spring onion and stir fry briefly.
9. Add chili powder, vinegar and Soya sauce. Add salt and sugar to taste.
10. Mix corn flour with water and add to the wok. Add MSG (optional)
11. Simmer for 1-2 minutes.
12. Add the eggplant slices and sprinkle with sesame oil.
13. Serve at once with fried rice or noodles.

Serves: 2