Sri Lankan Eggplant/Brinjal Curry Recipe

• 2 long, asian eggplants
• 1 small onion
• 1/4 tsp fenugreek
• 1/2 tsp sri lankan curry powder
• (substitute reg. curry powder)
• 1 tsp chilli powder (cayenne)
• 1/4 tsp turmeric powder
• 3 cloves minced garlic
• 1/2 tsp minced ginger
• a few curry leaves
• 1/4 tsp mustard seeds
• 1 tomato, chopped
• 1/4 cup coconut milk
• (substitute low-fat reg.
• milk if you are fat-conscious)
• oil
• salt to taste

1. Cut eggplant into strips, like french-fry potato. For a very authentic taste,
2. eggplant strips need to be deep fried till golden.
3. If you are fat/health conscious, use non-stick spray or a little oil to brown the
4. eggplant. Set aside.
5. In a little oil, let the mustard seeds splutter. Add fenugreek seeds, followed by
6. onion, ginger and garlic. Fry till aromatic.
7. Add turmeric powder, curry powder, chilli powder, salt, curry leaves and
8. tomatoes and cook under low heat till it's quite pulpy.
9. At this point adjust seasoning and add eggplant. Stir gently and cook covered
10. for 3 - 5 minutes. Add the coconut milk and stir gently.
11. Uncover and let simmer on very low heat till the oil splits.

long, onion, fenugreek, curry powder, substitute reg, chilli powder, turmeric, garlic, ginger, curry, seeds, tomato, coconut milk, milk, oil, salt

Taken from www.epicurious.com/recipes/member/views/sri-lankan-eggplant-brinjal-curry-recipe-50073124 (may not work)