This was an attempt to recreate a dear friend's mother's delicious recipe. Since then, she has her own blog and has posted the original recipe! The only change in this recipe is to use of Vegetable Oil for frying instead of Coconut Oil.
Purple Baby Eggplants-6
Make several slits crosswise until the stem. [Here I made only one slit, which will make the recipe milder in flavour]
Soak in water for about 15 minutes. Wipe dry.
Ginger Garlic paste- 1tsp
Red Chilli powder-1tsp
Chopped curry leaves-1tsp
Mix the ingredients above to make a smooth paste.
Stuff the brinjals with the paste and coat the outside too.
Let it marinate for half hour or more.
Heat Oil and deep fry until done.
Alternately we can pan fry too but the shape might get squashed a bit.
Updating the Recipe
I did feel that that marinade did not stick to the brinjals properly so as a means to sop it up, had fried some onions [ sliced lengthwise] in the same oil. They came out delish! One needs to have more slices in the brinjal for the marinade to stick and the brinjal to cook properly.