One of my most requested recipes to date has got to be for Sri-Lankan eggplant curry. I have been avoiding writing up this recipe for a long time because I had simply stopped making it at home. Traditional eggplant curry requires that the eggplants be deep-fried before tossing with the spicy curry, however I do not deep-fry anything. Some of you suggested roasting the eggplant in the oven with a little bit of oil and I did just that! I’ll have to admit that the taste is not the same, however it is still pretty good and definitely a healthier alternative.
Eggplant Curry RECIPE
- 2 Tbsp. sesame seed oil
- 4 eggplants, cut into bite-sized pieces and roasted
- 1 medium onion, sliced
- 1 tsp fenugreek seeds
- 3 cloves of garlic, thinly sliced
- 2 sprigs of curry leaves
- 1-2 Tbsp. Sri-Lankan curry powder
- a strawberry sized piece of tamarind, soaked in 1/2 cup water
- 1 1/2 cups water
- 1 1/4 cups milk
- salt to taste
- In a pot on medium-high heat, heat the oil. Add the onions and fenugreek seeds and sauté until onions turn golden. Add the garlic and curry leaves and stir until the raw smell disappears.
- Add the tamarind juice, water, curry powder, and salt. Turn the heat down to medium-heat and cover. Let the gravy cook for about 10 minutes until onions and garlic are soft.
- Lower the temperature, and slowly add the milk. Stir as you add the milk to prevent curdling. Continue stirring often until the gravy reaches a boil. Let the mixture boil and thicken.
- Add the roasted eggplant and let the curry simmer for 5-10 minutes or until desired consistency is reached.
- Serve warm with other curries and rice.
- To prepare the eggplant – Wash, dry, and trim the ends of the eggplant. Cut into long bite-size pieces. Coat with a little bit of oil and place in a single layer on a dark metal baking sheet. Roast in an oven preheated to 350 degrees for approximately 20 minutes, flipping halfway. Let cool and store or use in curry.