Chilli Idli

Once when talking to my aunt from London, she mentioned she just had chilli idli at some restaurant.  She explained what the dish comprised of, and this is what I came up with.  It is a good, quick meal to make with leftover idli, or make it a meal on its own!
Idli is savory cake of south Indian origin popular throughout India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body

Ingredients:

• 5-6 idlis (cut into quarters)
• 1 tsp ginger (chopped)
• 1 tsp garlic (chopped)
• 1 tsp green chilli (chopped)
• 1 onion (square pieces - 1/2 inch.)
• 1 green shimla mirch (square pieces)
• 1 tsp soy sauce
• 2 tsp tomato sauce
• 2 tsp chilli sauce (Sambal Oelek - a.k.a kukda sauce ;p )
• 1/2 tsp Ajinomoto
• 2 tsp vegetable oil
• salt to taste

Instructions:

1. In a pan, heat the oil.
2. Add ginger, garlic & green chilli. Saute for a minute.
3. Add onion & shimla mirch and fry for two minutes.
4. Now add the soy sauce, tomato sauce, & chilli sauce.
5. Add the Ajinomoto & salt.
6. Now whisk in the corn flour, and mix until the flour is well blended
7. Toss in the idli; make sure the sauce is well spread over the idli.