This is another authentic Sri Lankan dish made on special occasions. It can be served as a main or side dish with rice or bread!  Ingredients 3 small aubergines (or 2 medium sized) - also known as eggplant or brinjal! 1 tomato 1 onion a few garlic cloves 1/2 can coconut milk (or more if you prefer more sauce) 1 tbsp curry powder 1/3 teaspoon turmeric powder sprinkling of  chilli powder (or more for extra heat!) vegetable oil 1-2 teaspoons vinegar - ideally malt vinegar a few curry leaves 1/2 inch fresh ginger root (optional) 1 green chilli (optional) Tips for deep frying Wait until the oil is hot, you can test by adding 1 aubergine strip and seeing if it sizzles enough. Then reduce the heat down to medium-high and add the strips in batches. For best results, deep fry in batches and cut the strips into similar lengths and sizes. You could compare the aubergine stip sizes to french fries! Do not stir when deep frying, move gently using a wooden spoon if needed. 1. Wash and cut t...