Eggplant curry is a traditional dish in Sri Lanka which is consumed either with rice or puttu. In this preparation the eggplants are deep fried and added to the gravy along with other spices. It is spicy and tangy but tastes delicious.
Preparation time – 15 min
Cooking time – 25 min
Serves – 4
Ingredients:
Eggplant – 2 medium sized cut into 1 inch cubes
Onion – 1 medium sized chopped finely
Garlic – 5 cloves chopped finely
Tamarind – one small lemon sized
Coriander powder – 1 tsp
Chili powder – 1/2 tsp or as per you taste
Turmeric powder – 1/4 tsp
Salt – as per your taste
Mustard seeds – 1/4 tsp
Curry leaves – few
Oil – 3 tsp for pan frying
Oil – required for deep frying
Coconut milk – 3 tbsp
Method:`
1. Deep fry the eggplants till they are nice and golden in color. Drain them on a paper towel and set aside.
2. Soak the tamarind in some warm water for 15 min and extract the juice and set aside.
3. Heat up 3 tsp of oil in a pan. Add in mustard seeds and let it splutter. Add in garlic, onion and curry leaves and saute till the onions turn translucent.
4. Add in coriander powder, chili powder, turmeric powder and mix well. Add the tamarind juice, salt and allow it to boil for 5 to 10 min on a medium flame.
5. When it comes to a nice boil add in the fried eggplants and mix. Cook it on a medium flame for 5 minutes and add in the coconut milk. Let it boil for another 2 minutes and switch off the stove. Adjust the salt and the consistency as per your taste.
Eggplant curry – Sri Lankan style is all ready to enjoy.
Check out for other Eggplant/Brinjal recipes: Brinjal chutney, Gutti vankaya Kura/Stuffed eggplant curry. Also check out our Curries category for more recipes.
