Fried aubergine (eggplant/brinjal!) curry

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 the aubergine into wedge like pieces, about 2 inch long strips.

2. Sprinkle some turmeric powder over the aubergine and try to ensure all strips are lighlty coated.

3. Heat the sunflower oil in a frying pan until hot, then deep fry in batches at a medium heat for 5-10 minutes at a time until crispy and golden. It is very important that you deep fry in batches, otherwise they could go soggy.

4. Drain the excess oil from the fried aubergines using a colander lined with paper towel. Repeat the draining process with new paper towels a further 1-2 times to drain out as much of the oil as possible.

5. Slice the onion and tomato.

6. Mince the garlic cloves and ginger (optional).

7. Heat oil in a frying pan and saute the onions, garlic, ginger (optional) and curry leaves.

8. When the onions are nice and golden, add the chopped tomato and vinegar, mix well.

9. Next, add the drained aubergines, adding the curry, turmeric and chilli powders, a bit of salt and mix well. Gently stir the aubergines, do not mix vigourously.

10. Add in the coconut milk and let it simmer on a low hear for 4-5 minutes. Add more coconut milk if you prefer more sauce.

11. Taste and adjust seasoning if necessary.

Comments

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