Sri Lankan Fried Eggplant Curry

Sri Lankan Fried Eggplant curry (Dry Version). A moderate spiced and tangy flavored, caramelized eggplant is one of our favorite dishes especially hubby's most favorite.I learned this recipe from my younger SIL. Yes. Obviously, most of the time I cooked ethnic food of my hubby's country Sri Lanka.

Very commonly this eggplant curry is served in most Sri  Lankan events. The cooking variation of this dish is sometimes done vary depending on the consistency we want. Just try once, I promise definitely you will love the taste.

Ingredients: 

5 Purple Japanese Eggplant 
1 large Onion
2 clove Garlic
1 inch Ginger
2nos Green chilies
1 tbsp Chilli powder 
1.5 tbsp Tamarind extact

3 tbsp Coconut milk

1/2 tsp turmeric

1 spring Curry Leave

2 x 2inch Pandan leave

Sugar to taste

Salt to taste

Oil for frying

For Tempering:

Mustard seeds

Cumin seeds

Fennel seeds

Method:

1. Cut the eggplant crosswise into 2inch, then cut it lengthwise to thick slices. Finally, slice the thick slices into thin strips (see the fried eggplant pic). Place the thick strips of eggplant in a bowl, add few pinch of salt and turmeric to the eggplants, gently rub them to combine. 
2. Deep fry eggplant strips in a small batch, fry until golden brown. Remove and place on paper towel to drain excess oil.Keep aside. Repeat the same with remaining eggplant strips. 
3. In another pan, heat little oil, add the tempering ingredients, and let it pop. Then add onion, ginger, garlic, green chilli, curry leave and pandan leave and, saute until onion turns translucent.
4. In go the chilli powder, fried eggplant strips, tamarind paste, salt and sugar.Mix well with gentle hand, then add coconut milk and let it cook for few minutes on low flame.Stir occacionally to prevent from burning.
5. Serve with rice.

Note:

*You can add cooked chickpeas to this dish.

*You even can add more milk get a gravy version.

*Add some dry Maldive fish pieces to get a non-veg version. It tastes too good.

*Fry eggplants in small batches in hot oil. Dont add too many eggplant strips at a time to the pan, or else they become soggy and retain too much oil.