Sri Lankan Eggplant Curry
Sri Lankan Eggplant Curry Recipe
Ingredients for Sri Lankan Brinjal Recipes Sri Lankan Baingan
2 long, asian eggplants
1 small onion
1/4 tsp fenugreek
1/2 tsp sri lankan curry powder
(substitute reg. curry powder)
1 tsp chilli powder (cayenne)
1/4 tsp turmeric powder
3 cloves minced garlic
1/2 tsp minced ginger
a few curry leaves
1/4 tsp mustard seeds
1 tomato, chopped
1/4 cup coconut milk
(substitute low-fat reg.
milk if you are fat-conscious)
oil
salt to taste
Method of cooking Sri Lankan Brinjal Recipes Sri Lankan Baingan
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.
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. Add the coconut milk and stir gently.
Uncover and let simmer on very low heat till the oil splits.
Another Sri
Lankan brinjal curry
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