Monday, August 2, 2010

Eggplant Curry (Roasted Eggplant Chips in Hot and Sour Curry Sauce)










This popular dish is served in all Sri Lankan celebrations. Fried eggplant in hot and sour spicy gravy goes well with rice, but it can also be served with rotis or similar breads. Another similar dish called Brinjal Moju (pickle) is also popular. It’s made with fried eggplant, fried onion and chilies tossed in spicy vinegar dressing.


Print recipe here
Serves 3-4
Ingredients

For deep frying
700g eggplant, cut into thin strips
1 tbsp salt
1 tsp turmeric powder
200ml vegetable oil

For curry
2 tbsp vegetable oil
1 large onion , diced
1 few curry leaves
1 tbsp minced garlic and ginger
1 tsp of each, mustard, fennel and fenugreek seeds
1 tbsp tomato puree
1 tbsp tamarind paste
2 tbsp low fat yoghurt (optional)
2 tbsp curry powder
2 tbsp chilli powder
200ml thick coconut cream
Pinch of Asafoetida powder (optional)
Salt to taste

Method

Cut eggplant into 2 inch length thin strips, add salt and turmeric, mix them well, and set aside in a colander, to drain excess water. 

Heat oil for deep frying, when oil hits smoking point, add eggplant in batches. When eggplant turns into golden brown drain them using a slotted spoon, and place them in kitchen towels to absorb excess oil.

Alternatively roast them in oven at 230c for 15-20 mins. Add 2 tbsp of oil and coat them with oil before roasting.





In a separate pan, heat oil, sauté onion, garlic and ginger and curry leaves for 2 minutes. Add mustard, fennel and fenugreek seeds. Stir well, and add asafoetida, curry powder, chilli powder, tomato puree, tamarind paste and yoghurt. Stir till it forms into a thick paste.


Stir in coconut cream and 400ml water. Close the lid and cook for 5 minutes till gravy starts to simmer. At this stage depending on your taste preference you may add 1 tbsp sugar to thicken the gravy.

Add the fried eggplant strips and combine gently with a wooden spoon. Finally, add salt to taste. Be cautious here as the fried eggplant is already salted.

Best to serve with rice or can also be served with roti, dosa or your choice of main meal.

This curry can be refrigerated or frozen (for 3 months) – the flavour will become richer and fuller after a day or two in the fridge. To reheat, (defrost if necessary) add to a microwave pan close the lid and re-heat for 2 minutes. 




11 comments:

  1. this sounds so flavorful! what is mustard cream?

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  2. ground mustard, alternatively you can use Dijon mustard as well

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  3. Yummy looks fabulous

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  4. Thank you u should try it out it tastes fabulous too!

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  5. oh, I used mustard seeds. But it was delicious anyway. When the sauce began to boil it smelled wonderful!!

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  6. Thank you, I'm glad you enjoyed this dish :)

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  7. I saw your recipes for brinjal and pumpkin curries and am going to try them. 

    You say above , "In a separate pan, heat oil, sauté onion, garlic and ginger and curry leaves for 2 minutes. Add mustard, fennel and fenugreek seeds." I think there is a similar instruction for the pumpkin curry. When suateing, the usual order is that the seeds are put first (fenugreek, mustard, fennel in that order) and when they are spluttering, the next ingredient is added. 
    Why is this different order? I wonder if the mustard seeds will crack sufficiently if your order is followed. 

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  8. Being a stickler for correct grammar :>), I write to correct the penultimate sentence in my last post, which I wrote inadvertently as "Why is this different order." I meant to write "Why this different order?"

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  9. Ami's Vegetarian DelicaciesSeptember 13, 2012 at 10:50 PM

    This is the method I follow, as I don't usually like mustard seeds to splutter around, You may modify the recipe according to your preference.

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  10. Thank you for the lovely receipes , i tried this receipes and turn out really  well  . I dont have yogurt to put add . I guess with yogurt it would have been excellent. Will try again with yogurt . Thanks again.

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