This is a spicy eggplant curry that is made with fried eggplant. This tasty Sri Lankan dish is typically accompanied by other curries and can be eaten with rice, roti, or naan. This dish can be made healthier by air frying eggplant instead of deep frying them. The level of spice can also be adjusted depending on what you prefer. Try it out and let me know how it turns out in the comments below! Don't forget to subscribe and let me know what else you would like to see me make. Thank you!
Ingredients:
- 2-3 Long eggplant
- 1 Tomato
- 2 Onions
- 2 cloves garlic
- 1-2 green chillies
- 1-2 Tbsp Curry Powder
- 1/4 cup tamarind water
- 1 Tbsp Vinegar
- 1 Tsp Sugar
- 1 Tsp Mustard Seeds
- 1 Tsp Fennel seeds
- 1 Tsp Fenugreek seeds
- 2 Cardamom (whole)
- 1 Bay leaf or a few curry leaves
- Salt and Pepper to taste
- 3 Tbsps Oil (for frying) + 1 cup for deep frying
Optional ingredients:
-1 cup milk
-1 tsp turmeric
Prep time: 10 minutes
Cook time: 30 - 40 minutes
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