Sri Lankan Eggplant (Aubergine) Curry
Food.com
Food.com
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Ingredients

  • 21 ounces large eggplants
  • 1 teaspoon salt (optional)
  • vegetable oil, for deep frying
  • 2 tablespoons vegetable oil, extra
  • 1/2 medium onion, finely chopped
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon whole mustard seeds, ground in a mortar and pestle
  • 4 garlic cloves, finely chopped
  • 1 inch fresh ginger, grated
  • 2 green chilies, chopped (optionally seeded to reduce the heat)
  • 10 fresh curry leaves
  • 1 tablespoon malt vinegar or 1 tablespoon cider vinegar or 1 tablespoon wine vinegar
  • 1/3 cup coconut milk
  • 1/2 teaspoon brown sugar
  • salt

Instructions

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