Sri Lankan Eggplant (aubergine) Curry

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 21 ounces large eggplants
• 1 teaspoon salt (optional)
• vegetable oil, for deep frying
• 2 tablespoons vegetable oil, extra
• 1/2 medium onion, finely chopped
• 1/4 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon whole mustard seeds, ground in a mortar and pestle
• 4 garlic cloves, finely chopped
• 1 inch fresh ginger, grated
• 2 green chilies, chopped (optionally seeded to reduce the heat)
• 10 fresh curry leaves
• 1 tablespoon malt vinegar or 1 tablespoon cider vinegar or 1 tablespoon wine vinegar
• 1/3 cup coconut milk
• 1/2 teaspoon brown sugar
• salt

Recipe

• 1 wash the eggplants, remove the stalk, and slice lengthwise into quarters.
• 2 cut each quarter lengthwise into 1" wide strips and then crosswise into 1" cubes.
• 3 heat 1-2 inches of peanut oil in a wok to medium-high heat (375f) and deep-fry the eggplant cubes in batches until golden brown (this takes around three to five minutes for each batch, adjusting oil temperature as necessary).
• 4 drain thoroughly on kitchen paper.
• 5 in a medium-sized pan, heat the extra oil and saute and stir the onion until golden brown.
• 6 add the turmeric, cumin, coriander and mustard and stir for a couple of seconds before adding the garlic, ginger, chillies and curry leaves.
• 7 stir and saute for 30 seconds.
• 8 add the vinegar, coconut milk, salt to taste and the sugar and stir until well mixed.
• 9 bring slowly to the boil before adding the deep-fried eggplant cubes.
• 10 stir, then simmer gently on low heat until most of the liquid has evaporated, about 10 minutes.
• 11 taste and season with a little more sugar and/or salt as desired.