Thursday, November 15, 2012

Sauteed Eggplant Curry

I make this eggplant curry quit often when I am craving a rice and curry meal.  I love Traditional Sri Lankan Eggplant Curry, but I find it very time consuming because you have to deep fry the eggplant first.  This a simple sauteed method that saves on calories, has amazing flavor and  makes me just as happy. 

1 large American Eggplant
1 medium onion chopped
1-2 green chilies sliced (jalapeno or serrano)
10-15 curry leaves
1-2 pandan leaves
1/2 Tbs grated fresh ginger
1/2 Tbs grated fresh garlic
salt to taste
1/2 tsp cumin seeds
1/2 mustard seeds
1/2 fennugreek seeds
1 inch of cinnamon stick/bark
1 tsp ground turmeric
Chili Powder (or Cayenne) to taste.
1-2 tbs of roasted curry powder
1 tsp of sugar (to taste)
1 tsp of vinegar (I used rice vine vinegar).
salt to taste
1/4 cup water
1 cup coconut milk

Cut the eggplant into small sized diced pieces. Put it into a bowl and tossed it with some salt and some turmeric powder. 
Then in a non-stick pan (I recommend non-stick because you will not need to use too much oil)add 2-3 tbs of canola oil on medium high heat. Then add the cumin seed,  mustard seed, fennugreek seeds, cinnamon, curry leaves and pandan leaves. Fry until fragrant, but careful not to burn the seeds.

Next add Onions, chilies, ginger, garlic add a little salt here to season the onions. Saute' until translucent.  Then add eggplant and saute.

Then add  Chili Powder (or Cayenne), roasted curry powder, sugar,
vinegar and more salt to taste. **Remember you added salt to the eggplant earlier.  Saute' all ingredients well.  Finish with 1 cup coconut milk and 1/4 cup water. Simmer for 15-20 minutes on medium heat. Stir occasionally.Taste for salt and seasoning here.  Enjoy.

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