Eggplant Curry No Fry Sri Lankan Style Using Coconut Recipes

SRI LANKAN EGGPLANT CURRY RECIPE

Steps:

• To begin making the Sri Lankan Eggplant Curry Recipe, prep all the ingredients and keep them ready.
• Wash and cut the eggplant into thin long slices about 2 inches long. It should be same size as that of potatoes for French fries. Soak them in salted water to prevent discolouration.
• Heat oil in a heavy bottomed pan, add the mustard seeds and red chillies and allow then to crackle. Add the curry leaves, onions, ginger and garlic and saute until the onions turn soft.
• Once the onions soften, add the tomatoes and give it a stir for about 2 couple of minutes, we don't have to make it mushy.
• Add the eggplant (drain out from water), turmeric powder, red chilli powder, coriander powder, jaggery and salt. Give it a stir.
• Add the tamarind water and give it a stir. Cover the pan and simmer until the eggplant is cooked through completely. This will take 5 to 8 minutes.
• Once the eggplant is cooked, add the coconut milk and give the Sri Lankan Eggplant Curry a stir. Simmer for another 5 minutes and turn off the heat.
• Check the salt and adjust to taste accordingly. Transfer the Sri Lankan Eggplant Curry to a serving bowl and serve hot.
• Serve Sri Lankan Eggplant Curry along with Whole Wheat Lachha Paratha and Burani Raita for your everyday meal.

SRI LANKAN EGGPLANT (AUBERGINE) CURRY

Steps:

• Wash the eggplants, remove the stalk, and slice lengthwise into quarters.
• Cut each quarter lengthwise into 1" wide strips and then crosswise into 1" cubes.
• 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).
• Drain thoroughly on kitchen paper.
• In a medium-sized pan, heat the extra oil and saute and stir the onion until golden brown.
• Add the turmeric, cumin, coriander and mustard and stir for a couple of seconds before adding the garlic, ginger, chillies and curry leaves.
• Stir and saute for 30 seconds.
• Add the vinegar, coconut milk, salt to taste and the sugar and stir until well mixed.
• Bring slowly to the boil before adding the deep-fried eggplant cubes.
• Stir, then simmer gently on low heat until most of the liquid has evaporated, about 10 minutes.
• Taste and season with a little more sugar and/or salt as desired.

EGGPLANT CURRY "NO-FRY" SRI LANKAN STYLE USING COCONUT

Steps:

• Preheat your broiler, placing the rack about 6 inches below the heat source. Cut the eggplant into 1/2 inch thick round slices (no need to peel). Place the slices on a baking sheet and lightly brush with about 1 tbsp of the oil, on both sides.
• Place the tray under the broiler and cook on one side for about 4 minutes, flip and do same on other side. It will depend on your broiler, you're looking for light browning on both sides. Remove and set aside to cool slightly.
• When you're able to handle the eggplant, cut the pieces into quarters. Place them in a bowl along with 1/2 tsp sea salt, the cumin, coriander, turmeric, fennel, cayenne and lime juice. Toss gently.
• Put the remaining tbsp of oil into a skillet and bring to medium-high heat. When hot, add the cinnamon stick and a few seconds later, the curry leaves if using. Stir once and then add in the sliced onion.
• Let the onion saute for a few minutes and then add in the seasoned eggplant. Mix that together and continue to cook for a few minutes.
• Add the mustard seeds to the coconut milk and pour it into the pan. As soon as it starts to bubble, reduce the heat to medium-low and cook for about 5 more minutes.
• Adjust seasonings to your taste (salt, pepper, lime juice, cayenne -- ). Serve hot with rice or flat bread.