Sri Lankan Fried Eggplant Curry

Sri Lankan Fried Eggplant Curry 

Ingredients 

5 Purple Japanese Eggplant 

1 large Onion 

2 clove Garlic 

1 inch Ginger 

2 Green chilli 

1 tbsp Chilli powder 

1.5 tbsp Thick Tamarind paste 

3 tbsp Coconut milk 

1 sprig Curry Leave 

2 x 2inch Pandan leave 

Sugar to taste 

Salt to taste 

Oil for frying 

For Tempering: 

Mustard seeds 

Cumin seeds 

Fennel seeds 

Method 

Cut eggplant crosswise into 3inch, then cut it half lengthwise. At last slice them length wisely into thin pieces. 

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 leaves and pandan leaves and saute until turn golden colour. In go the curry powder, fried eggplant pieces, 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. 

Note: *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. It tastes very good.

Additional Notes Used all recommended spices 

No Pandan leaves, No sugar, Fenugreek instead of Fennel, Tamarind sauce for paste, eggplant pan fried, not deep fried.