Prep the eggplant into 2/12 inch sticks and lightly fry them in the oil and keep aside
In the same a wok or kadai, and add ginger garlic and chilli to the hot oil. Saute for a minute and,add the sauces and vinegar one at a time. Add 1/2cup water and bring the sauce to boil.
Add the cut egg plant, stir well. Cover and cook for about 10-12 minutes until just tender
Add the spring onions and coriander leaves and serve hot