Dive into the vibrant world of Sri Lankan cuisine with this irresistible Fried Eggplant Curry that promises to tantalize your taste buds! Imagine perfectly fried eggplant slices infused with aromatic spices, creating a dish that is not only delicious but also a feast for the eyes. Whether you’re a seasoned chef or a curious beginner, this recipe will guide you through every step to achieve that authentic Sri Lankan flavor in your own kitchen. Ready to impress your family and friends with a dish that’s bursting with flavor? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Sri Lankan
Serves: 4 servings
Ingredients
- 2 medium eggplants, sliced
- 1/2 cup coconut oil for frying
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- Salt to taste
- Fresh curry leaves
Instructions
- Begin by preparing the eggplants. Wash the eggplants thoroughly and slice them into rounds, about 1/2 inch thick. Sprinkle a little salt on the slices and let them sit for about 10 minutes. This will help draw out excess moisture and bitterness from the eggplants.
- After 10 minutes, rinse the eggplant slices under cold water to remove the salt and pat them dry with a clean kitchen towel or paper towel. This step is crucial to ensure they fry up nicely without becoming soggy.
- In a large frying pan or skillet, heat 1/2 cup of coconut oil over medium heat. You want the oil to be hot but not smoking. To test if the oil is ready, you can drop a mustard seed in; if it sizzles, the oil is hot enough.
- Add 1 teaspoon of mustard seeds to the hot oil. Allow them to pop for a few seconds until they start to crackle. This will release their flavor into the oil.
- Next, add the sliced onion to the pan. Sauté the onions for about 5 minutes until they become translucent and slightly golden.
- Stir in the minced garlic and fresh curry leaves. Cook for another 1-2 minutes until the garlic is fragrant but not burnt.
- Now, add 1 teaspoon of turmeric powder and 1 teaspoon of chili powder to the pan. Mix well to coat the onions and garlic with the spices, cooking for about 1 minute to enhance their flavors.
- Carefully add the eggplant slices to the pan. Stir gently to combine the eggplants with the onion and spice mixture, ensuring that the eggplants are well coated.
- Season with salt to taste. Cover the pan with a lid and let the eggplants cook for about 10 minutes on medium heat, stirring occasionally to prevent sticking.
- After 10 minutes, remove the lid and continue to cook for another 10-15 minutes until the eggplants are tender and have absorbed the flavors of the spices. If the mixture seems too dry, you can add a splash of water to help it along.
- Once the eggplants are cooked through and have a nice golden-brown color, remove the pan from heat. Taste and adjust seasoning if necessary.
- Serve the Sri Lankan Fried Eggplant Curry hot, garnished with additional fresh curry leaves if desired. This dish pairs wonderfully with steamed rice or flatbreads.
Tips
- Salt the Eggplants: Don’t skip the salting step! It helps to draw out moisture and bitterness, ensuring your eggplants fry up beautifully and maintain their texture.
- Temperature Check: Make sure your coconut oil is hot enough before adding the mustard seeds. A good test is to drop in a seed; if it sizzles, you’re ready to go!
- Gentle Stirring: When adding the eggplant to the pan, stir gently to avoid breaking the slices. You want them to remain intact for a lovely presentation.
- Adjust Seasoning: Always taste your curry towards the end of cooking. Adjust the salt and spices according to your preference for a personalized touch.
- Serving Suggestions: This curry pairs exceptionally well with steamed rice or flatbreads, making it a versatile dish for any meal. Garnish with fresh curry leaves for an extra burst of flavor and color!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 3g
Fat: 20g
Saturated Fat: 16g
Cholesterol: 0mg
