Monday, July 18, 2011

Traditional Sri Lankan Eggplant Curry

I try to cook as healthy as I can, most of the time.  But sometimes you just have to splurge and really enjoy something decadent, rich and simply delicious.  I am not talking about chocolate cake, but actually eggplant curry.   My mother came over yesterday and we decided to make the traditional Sri Lankan Eggplant Curry so I could showcase it for the blog.  This deep-fried eggplant curry is something special and definitely perfect for any rice and curry dinner party.

2 medium American Eggplants (see note)
1/2 cup peppers sliced (see note)
10-15 curry leaves
1 medium onion chopped
2-3 cloves of garlic grated
2 Tbs of grated fresh ginger
1 cinnamon stick (about 1 inch)
1 tsp of fennugreek seeds

1 tsp of red chili powder (or to taste)
1 tsp of curry powder
1/2 tsp of turmeric
1 tsp of sugar
1 Tbs of vinegar
Salt to taste
1/2 cup of coconut milk

 Eggplant Note:  After you slice the eggplant sprinkle it with salt and turmeric and allow to sit for a few minutes before deep frying.The eggplant will "shrink" once it is deep fried so 2 eggplants will feed 4-6 people

Pepper Note:   You can use any pepper/chili you like.  I used sweet red/yellow peppers, but you can use spicy peppers too.  I  would seed any spicy chili first so you can control the heat in the dish.

Step 1 Deep Frying the Eggplant:
Fry the eggplant in canola or vegetable oil in batches until a deep golden brown.  Drain on paper towels.

Step 2 making the Curry:
In a large pan heat 1 Tbs of oil.  Add the onions, peppers, ginger and fenugreek seeds.  Fry for 2-3 minutes until onions get tender.  Then add the garlic and fry for another minute.

Next add the ground spices and fry for a minute.  Then add the sugar and vinegar and cook for another minute.

Add your coconut milk. Cook for 1 minute.

Add your fried eggplant to the curry now.  Stir well.  Cook for a few minutes and taste for salt.  Remember you salted the eggplant earlier so salt as needed.

Once your eggplant curry is cooked and seasoned to your taste.  Turn off the stove and I like to tilt the pan so the excess oil will drain away from the eggplant.  I push the eggplant to the higher side of the pan and allow the oil to drain down.

Serves 4-6 people as part of a rice and curry meal.  Enjoy.

Copyright: All content, photos and text are property of Curry and Comfort and cannot be used without permission