Srilankan Eggplant Curry1 recipe,video recipe,how to make Srilankan Eggplant Curry1 recipe

Srilankan Eggplant Curry


Author sunitharay Servings 0 persons
Published June 17, 2008 Cooking Time (mins) 10
Main Ingredient Brinjal Eggplant Aubergene Preparation Time 25 mins

Description
A delicious flavorful eggplant curry with a hint of coconut milk and garlic - simple but delicious!

Ingredients of Srilankan Eggplant Curry

Ingredient Name Quantity Unit
turmeric paste  1/2 Teaspoons
garlic paste  1 Teaspoons
Chinese eggplant (long)  6 Piece
coconut milk  1/2 Cup
Mustard seeds   To Fry
salt   To Taste


Directions
This is a simple recipe but needs a little prep but the result is absolutely delicious and different! My friend who is married to a Srilankan makes it really well - it#39;s obviously passed down generations in their family! To prepare the flavor base, blend 1/2 cup of coconut milk, with some garlic pods (2-3 pods or 1 tsp paste) and 1/2 tsp of turmeric paste and keep it aside. Slice Chinese eggplant thinly lengthwise (2 mm slices) using a mandarin slicer. Rub salt on it and spread the slices out in an oven tray and heat it on 375 deg Fahrenheit for about 15-20 minutes till the pieces are dry or slightly brown (but not crispy). The idea is to remove the moisture from them. Then, heat a heavy bottomed pan with a tbsp of oil, splultter some mustard seeds, then add the eggplant slices and saute them lightly for couple minutes till they are coated with oil. Add the coconut milk- garlic-turmeric mixture slowly and gradually till all the eggplant slices are coated with it. Just toss lightly and you are done. You can garnish with some cilantro leaves and sprinkle some curry powder (optional). It serves as a good accompaniment for rice and daal.
About Recipe
How to make Srilankan Eggplant Curry
(89 ratings)
0 reviews so far
prep time
10 mins
Cook time
25 mins
Total time
35 mins
Srilankan Eggplant Curry
Restaurant Style Srilankan Eggplant Curry
Author : sunitharay
Main Ingredient : Brinjal Eggplant Aubergene
Servings : 0 persons
Published date : June 17, 2008
Ingredients used in Srilankan Eggplant Curry
→ turmeric paste 1/2 Teaspoons.
→ garlic paste 1 Teaspoons.
→ Chinese eggplant (long) 6 Piece.
→ coconut milk 1/2 Cup.
→ Mustard seeds To Fry.
→ salt To Taste.
How to make the recipe:
This is a simple recipe but needs a little prep but the result is absolutely delicious and different! My friend who is married to a Srilankan makes it really well - it#39;s obviously passed down generations in their family! To prepare the flavor base, blend 1/2 cup of coconut milk, with some garlic pods (2-3 pods or 1 tsp paste) and 1/2 tsp of turmeric paste and keep it aside. Slice Chinese eggplant thinly lengthwise (2 mm slices) using a mandarin slicer. Rub salt on it and spread the slices out in an oven tray and heat it on 375 deg Fahrenheit for about 15-20 minutes till the pieces are dry or slightly brown (but not crispy). The idea is to remove the moisture from them. Then, heat a heavy bottomed pan with a tbsp of oil, splultter some mustard seeds, then add the eggplant slices and saute them lightly for couple minutes till they are coated with oil. Add the coconut milk- garlic-turmeric mixture slowly and gradually till all the eggplant slices are coated with it. Just toss lightly and you are done. You can garnish with some cilantro leaves and sprinkle some curry powder (optional). It serves as a good accompaniment for rice and daal.

Recipe Tips by vahchef for Srilankan Eggplant Curry


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