Eggplants are a  common vegetable in Sri Lanka. The varieties that we find in summer always available in Sri Lanka through out the year. You can use any variety of eggplant in this recipe.

This deep fried egg plant dish is a rich dish that you can try for a special occasion. I make this when I am bored with cooking the eggplants the same way.

This recipe will serve four people.

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Wash and take the head off the egg plant.

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Cut the eggplant in to strips.

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Add the eggplant strips in to a bowl.

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On to the eggplant strips add about a teaspoon full salt and 1/2 tsp of turmeric powder

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Mix well and leave about 1/2 an hour or even overnight.

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Add some oil in to a pan and deep fry the eggplants until golden brown.

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When it is golden brown the eggplant will look like this.

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Drain the eggplants on to paper towels and leave aside.

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Prepare the ingredients for the curry. You will need 1/2 Tsp curry powder, 1/2 tsp chilli powder, 1/4 Tsp turmeric powder, 1/4 Tsp pepper and 1 Tsp crushed garlic.

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Other than that you will need one sliced onion, several sliced tomatoes, several green chillies, several cinnamon, curry leaves and Rampe, 1/4 Tsp fenugreek seeds and 1 table spoon full Maldives fish flakes.

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Add about one cup of thick coconut milk in to a pan.

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Add all the prepared ingredients in to the coconut milk. Mix well and put it on the stove.

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Bring it to boil. Reduce the heat and reduce the coconut milk to 1/2 cup.

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At this point Add the fried eggplants in to the curry.

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Cook it on a low temperature several minutes.