Sri Lankan Fried Eggplant Curry

Sri Lankan Fried Eggplant Curry

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:
5 Purple Japanese Eggplant
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

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.(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.
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.Its taste to good.


M My Cookingdom

Comments

Rate this recipe:

stephanie

Loved this, never fried eggplant before. Suggestions on how to cut it properly and how thick? And how much oil? Mine tasted great but fell apart in pan while frying.

i cooked this recipe
report abuse
Response My Cookingdom:

Thank you for trying out the recipe and I glad it turned out well for you. It happened sometimes for me as well. I usually cut the eggplant crosswise into 2inch, then cut it lengthwise into thick slices. Finally, slice the thick slices into thin strips (see the fried eggplant, to make it more sense, the eggplant strips should look like thin French fries. Also, Cutting them to the same size will help all the eggplant strips to fry evenly.

Fry eggplants in small batches in hot oil. Dont add too many eggplant strips at a time to the pan, or else they become soggy and retain too much oil and tend to fall apart. You also can gently squeeze out excess water or pat dry the eggplant before frying them.

If you had an air fryer, you can fry in it too, just add 1 tbsp oil, mix well before throwing them in the air fryer. Fry on 180c until turned brown. Healthy too

Good luck!