Wambatu Curry (Sri Lankan Eggplant Curry)

Preparation

• Heat the oil in a pan. Wash the eggplant and cut it into strips. When the oil is hot, shallow fry the egg plant in small batches until golden brown.
• Rain excess oil and set a side. Crush or finely chop the ginger,garlic and mustrad seeds into a paste.
• Mix this paste together with the remaining ingredients except eggplant and sugar and heat in a pan under medium heat for about 3 minutes.