Sri Lankan Eggplant (Aubergine) Curry

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READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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