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Sri Lankan Eggplant Curry with coconut milk Recipe

Sri Lankan Eggplant Curry with coconut milk is a popular Asian Side Dish
Author :
 
On :
Thursday, 17 April, 2014
Category :
Family friendly Recipe
Course :
Side Dish Recipe
Cuisine :
Asian Recipe
Technique :
Boil Recipe
Difficulty :
Medium
Servings :
Serves 3
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 2 - Eggplants
  • 1 - Onion, small
  • 1/4 tsp - Fenugreek
  • 1/2 tsp - Sri Lankan curry powder (or regular curry powder)
  • 1 tsp - Chilli powder
  • 1/4 tsp - Turmeric powder
  • 3 Cloves - Garlic, minced
  • 1/2 tsp - Ginger, minced
  • few Curry leaves
  • 1/4 tsp - Mustard Seeds
  • 1 - Tomato, chopped
  • 1/4 cup - Coconut Milk
  • Oil
  • Salt to taste
  • How to Make Sri Lankan Eggplant Curry with coconut milk:

    1. Cut the eggplant into strips.
    2. Deep-fry the eggplant strips till they become golden.
    3. In a little oil, let mustard seeds splutter.
    4. Fry fenugreek seeds, onion, ginger and garlic till an aroma arises.
    5. Add turmeric powder, curry powder, chilli powder, salt, curry leaves, tomatoes and cook under a low heat till the mixture becomes pulpy.
    6. Add the eggplants into the mixture.
    7. Stir gently, cover and cook it for 3-5 mins.
    8. Then add coconut milk and stir gently.
    9. Uncover and let it simmer on a very low heat till the oil splits out.
    10. Have it with rice, Indian breads, dosas, or just plain French bread.





     

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