Heat the peanut oil to very hot in a large preheated wok or heavy skillet, stirring carefully in a circular motion.
Add the onions and finely chopped garlic and stir well.
Add the diced melanzane as well as the chilies to the wok form and sauté for 5 min.
Add the cane sugar, spring onions and mango chutney to the wok and stir well.
Reduce the heat, cover and gently toss for 15 min, stirring occasionally, until the melanzane are tender.
Transfer to warmed serving bowls and bring to the table on the spot.
Heat the oil for frying in the wok and quickly fry the garlic slices in it until lightly browned. Garnish with the fried garlic and serve on the spot.
should therefore be used with a little bit of caution. In general, however, the smaller the garlic, the hotter it is. Since the seeds or pips are the hottest, they are usually removed.
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