Wash the brinjals, cut them into longitudinal 2" strips, and keep them immersed in water. Peel the onions and slit the green chillies. Crush the ginger and garlic and keep them aside.
Heat up oil in a frying pan and fry the brinjals in batches till they become golden brown.
Next fry the onions and chillies. Drain all of these in a paper towel.
Dry fry the items given under 'to roast and powder'. Powder them coarsely with the hing in a motor and pestle.
In an earthenware pot, heat up 1 tbsp of oil and fry the crushed ginger and garlic. Add the sugar, salt, chilly powder, and turmeric and give it a mix. Then add the vinegar and mix well.
Taste test and add the fried brinjals, onion, and green chillies. Saute to coat the mix onto the vegetables. Turn off flame when it dries up completely.
Serve with rice, hoppers or flatbreads. It tastes best from the next day.