Sri Lankan Eggplant Curry

[Guest guest]

This was amazing!!

 

From http://www.bawarchi.com/contribution/contrib2690.html

 

Sri Lankan Eggplant Curry

 

Ingredients

2 Long, Asian Eggplants

2 small Onion

1/2 tsp Fenugreek

1 tsp Sri Lankan Curry Powder (substitute reg. curry powder)

2 tsp Chilli powder (cayenne)

1/2 tsp Turmeric powder

6 cloves minced Garlic

1 tsp minced Ginger

A few Curry Leaves

1/2 tsp Mustard seeds

2 Tomato, chopped

1/2 cup Coconut Milk (substitute low-fat reg. milk if you are fat-conscious)

Oil

Salt to taste

 

Method :

1. Cut eggplant into strips, like french-fry potato. For a very

authentic taste, eggplant strips need to be deep fried till golden. If

you are fat/health conscious, use non-stick spray or a little oil to

brown the eggplant. Set aside.

2. In a little oil, let the mustard seeds splutter. Add fenugreek

seeds, followed by onion, ginger and garlic. Fry till aromatic. Add

turmeric powder, curry powder, chilli powder, salt, curry leaves and

tomatoes and cook under low heat till it's quite pulpy. At this point

adjust seasoning and add eggplant. Stir gently and cook covered for 3 -

5 minutes.

3. Add the coconut milk and stir gently. Uncover and let simmer on

very low heat till the oil splits.

Try this mouthwatering curry with Rice, Indian Breads, Dosas, or just

Plain French Bread. It's absolutely delicious.