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Pan Asian: Aunty Manel’s Special Eggplant Curry (Sri  Lanka)

September 1, 2011 by skiz1
This recipe and many others will be featured in my upcoming cookbook, Rice & Curry: Sri
Lankan Home Cooking, which will be released by Hippocrene Books at the end of October.
The Recipe

1 lb. (500 g) eggplant

1/4 tsp. turmeric
oil for deep-frying
2 tbsp. oil
1 onion, sliced
2-3 green chilies, sliced
1 sprig curry leaves
2 inch (5 cm) stick cinnamon
3 cloves
1 tbsp. raw curry powder
1-2 tsp. cayenne pepper
1 tsp. brown mustard seeds, ground
1/2  cup (125 ml) coconut milk
salt to taste
3 cloves garlic
2 inch (5 cm) piece ginger
1 tsp. sugar                    (A)
1 tsp. salt
1 tbsp. apple cider vinegar
1/2 cup (125 ml) water

1.)  Wash and cut eggplant into 2 in (5 cm) strips. Rub with salt and a dash of turmeric.
2.) Deep fry eggplant until golden brown. Drain on newspaper.
3.) Blend (A) list ingredients in a food processor.
4.) Heat oil in pan. Sauté onions, green chilies, and curry leaves until onions are
translucent. Add cinnamon, cloves, and dry spices.
5.) Add  (A) and bring to a boil.
6.) Reduce heat and add eggplant, coconut milk and salt. Toss well and simmer for 3-5
minutes. Serve with rice.
Serves 2-4