Sri Lankan Fried Eggplant curry (Dry Version).A moderate spiced and tangy flavored,caramalised eggplant is one of our favorite dish specially hubby's most favorite.I learned this recipe from my younger SIL.Yes..Obviously,most of the time I cooked ethnic food of my hubby's country Sri Lanka.
Very commonly this eggplant curry is served in most of Sri Lankan events.The cooking variation of this dish is sometime do vary depending the consistency we want..Just try once ,I promise definitely you will love the taste.Ingredients:
1 large Onion
2 clove Garlic
1 inch Ginger
2nos Green chilli
1 tbsp Chilli powder
1.5 tbsp Thick Tamarind paste
3 tbsp Coconut milk
1 spring Curry Leave
2 x 2inch Pandan leave
Sugar to taste
Salt to taste
Oil for frying
- Cut eggplant crosswise into 3inch,then cut it half lengthwise,At last slice them length wisely into thin pieces.(see the fried eggplant pic).
- Deep fry eggplant pieces until golden brown.Remove and place on paper towel to drain excess oil.Keep aside.
- In another pan,heat little oil,add the tempering ingredients and let it fry.Then add onion,ginger,garlic,green chilli,curry leave and pandan leave and saute until turn golden colour.
- In go the curry powder,fried eggplant peices,tamarind paste,salt and sugar.Mix well then add coconut milk and let it cook for few minutes on low flame.Stir occacionally to prevent from burning.
- Serve with rice.
*You can add cooked chick pea on this dish.
*You even can add more milk and curry powder to get gravy version.
*Add some dry Maldive fish pieces to get non-veg version.Its taste to good.