Wash and cut the brinjals into thin, long strips (like French fries). Toss them with turmeric powder and a little salt, then let sit for 10–15 minutes to draw out excess moisture and bitterness.
Pat the brinjals dry with paper towels to reduce oil splatter, then deep-fry them in batches over medium heat until golden brown and slightly crispy. Drain on paper towels.
In a separate pan, heat oil. Add mustard seeds and let them splutter.
Add shallots and sauté until soft and lightly golden. Then add green chillies, garlic, ginger, pandan leaf, and curry leaves. Sauté for another minute until fragrant.
Lower the heat and add chili flakes, chili powder and a pinch of salt. Stir gently for about 10-15 seconds without burning the spices.
Add white vinegar, tamarind extract and sugar. Mix and Simmer for 2-3 minutes until the mixture thickens slightly and becomes glossy.
Add the fried brinjals and gently toss to coat them in the sauce without breaking the pieces.
Simmer on low heat for another 2 minutes to let the flavours blend.
Taste and adjust sugar, vinegar, or salt as needed - the final dish should be sweet, tangy and spicy.