Crispy Brinjals with Hot Garlic Sauce, Vietnamese Wraps and Mustard drizzle

Heat oil in a skillet.

Season brinjals with salt and black pepper, dredge with corn flour and deep-fry till golden.

Remove and drain on absorbent paper.

Heat 1 tbsp sesame oil, add 3/4th of the garlic and sauté till golden.

Add ginger, red chili paste, tomato puree, tomato ketchup and half the vinegar and cook for 5 minutes.

Mix in ½ cup vegetable stock and half the celery.

Mix corn flour with stock to a thin paste.

Bring sauce to a boil and thicken with corn flour mixture. Add salt.

Combine mustard kasundi with lemon juice and honey, mix in salt and pepper and keep aside.

Heat 1 tbsp sesame oil, add remaining garlic and sauté for a few seconds.

Mix in carrots, capsicum, spring onions and stir-fry on a high flame.

Toss in remaining vinegar, chili flakes and soya sauce.

Cool the mixture.

Boil water and dip spring roll wrappers in the water.

Remove and pat dry.

Spoon vegetable mixture in the centre of the sheet and quickly roll into oblong spring rolls.

To assemble, spread hot garlic sauce on a serving plate.

Arrange aubergines on the sauce and Vietnamese rolls on the side.

Drizzle over with mustard sauce and serve hot.