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Eggplant Curry

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Ingredients
  Eggplant 1 Pound
  Turmeric powder 1⁄4 Teaspoon
For frying
  Oil 1 Cup (16 tbs) (as required)
Other ingredients
  Oil 2 Tablespoon
  Onion 1 , sliced
  Green chiles 3 , slice
  Curry leaves 10 Gram (1 sprig)
  Cinnamon stick 5 Gram
  Cloves 3
  Curry powder 1 Tablespoon (raw)
  Cayenne pepper 2 Teaspoon (1-2)
  Brown mustard 1 Teaspoon, ground
  Coconut milk 1⁄2 Cup (8 tbs)
  Salt To Taste
  Garlic 3 Clove (15 gm)
For paste
  Ginger 15 Gram, peeled (2-inch piece)
  Salt 1 Teaspoon
  Sugar 1 Teaspoon
  Apple cider vinegar 1 Tablespoon
  Water 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Wash eggplant and cut it into 2-inch long strips.
2. Sprinkle salt and turmeric on eggplant strips. Rub to coat well.
3. In a deep fryer, heat oil, drop eggplant, and deep fry until golden brown. Remove from wok, and let it drain on paper towel. Set aside.
4. For spice paste, in food processor, add garlic, ginger, sugar, salt, apple cider vinegar, and water. Blend well.

MAKING
5. Place a pan on flame, and heat oil in it.
6. Drop onions, green chilies, and curry leaves. Saute until onions are translucent.
7. Throw cinnamon, cloves, curry powder, cayenne powder, turmeric, and ground mustard seeds. Mix to incorporate.
8. Reduce the heat , and drop fried eggplants in pan.
9. Pour coconut milk, and sprinkle salt to taste. Mix well. Allow it to simmer for about 3-5 minutes.
10. Throw curry paste and more green chilies, if desired.
11. Taste and adjust seasoning with salt.

SERVING
12. Serve eggplant curry with rice, dal, and sauteed greens.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Sri Lankan
Course: 
Side Dish
Taste: 
Spicy
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Eggplant
Preparation Time: 
25 Minutes
Cook Time: 
20 Minutes
Ready In: 
45 Minutes
Servings: 
4

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