Sri Lankan Eggplant Curry
Author: Holy Cow! Vegan Recipes
Recipe type: Curry
- 1 large eggplant, sliced crosswise into ½-inch-thick slices
- Salt and pepper to taste
- 1 cup coconut milk
- ½ tsp turmeric
- 1 tsp chilli powder like cayenne or paprika
- 1 tsp coriander seeds, powdered
- 1 tsp cumin seeds, powdered
- ½ tsp fennel seeds, powdered
- Juice of ½ lime or lemon
- 2 tbsp canola oil or other vegetable oil
- 1 onion, thinly sliced
- 1 handful (about ½ cup) of kasoori methi (you can use 2 sprigs of curry leaves instead. The original recipe suggests basil for an interesting variation
- 2 tsp mustard seeds, powdered
- ¼ cup chopped coriander leaves
- Slather the eggplant slices with salt, pepper and oil, and place on a baking sheet.
- Place the baking sheet under the broiler and cook for four minutes until the slices are reddish-brown on top.
- Flip over and cook the other side for another 2-3 minutes.
- Cut the eggplant slices into quarters, add the turmeric, lemon juice, and chilli, fennel, coriander and cumin powders and mix well.
- Heat the other tbsp of oil in a saucepan.
- Add the onion and fry until lightly brown.Add the kasoori methi (or curry leaves) and stir for a couple of minutes.
- Add the eggplant and cook, stirring, for about five minutes.
- Add the coconut milk and warm through. Add the mustard powder and mix well. Add salt if needed.
- Turn off the heat. Garnish with coriander leaves.
- This tastes wonderful with some hot rotis, but it'd also be great with plain boiled rice.
Recipe by Holy Cow! Vegan Recipes at http://holycowvegan.net/sri-lankan-eggplant-curry/