Imported from the web

Eggplant Curry (Sri Lankan Eggplant Curry)

Name: Eggplant Curry (Sri Lankan Eggplant Curry)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 500 g Brinjal (Eggplant) (cut into strips or wedges); Coconut oil (for deep-frying); 0.5 tsp Turmeric powder (to coat the eggplant before frying); Salt (to taste)

Recipe by Village behave Facebook

Imported by Prashasthi Nishshanka on SeeMeCook

A traditional Sri Lankan-style eggplant (brinjal) curry in which the eggplant is first deep-fried to achieve a rich, jammy texture before being cooked in a spiced coconut milk gravy.

4 servings35 minSouth Asian

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Ingredients

500 g Brinjal (Eggplant) (cut into strips or wedges)
Coconut oil (for deep-frying)
0.5 tsp Turmeric powder (to coat the eggplant before frying)
Salt (to taste)

Steps

1
First, fry the eggplant. Wash and cut the eggplant into strips, then toss with a little turmeric and salt.
2
Heat the coconut oil in a pan and deep-fry the eggplant pieces until golden brown and soft. Remove and drain on paper towels.
3
Prepare the curry base by tempering aromatics, then combine the fried eggplant with coconut milk and spices and simmer.

Notes

The author emphasizes that for this specific version of the dish, the eggplant must be fried first. This is a common technique for Sri Lankan Wambatu Moju or Batu Maluwa to ensure that the vegetable does not become soggy.