Fried eggplant

How to make…Fried eggplant

Abi Anandakumar

Fried egg plant is an original recipe from Jaffna. My grandmother used to make this curry to go with rice, bread, chappati, pittu or string hoppers. Making this dish needs a special skill; you need to monitor the water content in the egg plant when cooking it so that it doesn't turn soggy. This recipe serves two.

What you need

Eggplant, diced: 300 gm

Large onion, thinly sliced: 1

Sesame oil: 50-75 ml

Mustard seeds: 1tsp

Cumin seeds: 1tsp

Curry leaves: a few

Curry powder: 1tbsp

Chilli flakes: 1 tbsp

Salt: to taste

Turmeric powder: 1tsp

Cooking instructions

In a big bowl of water add turmeric powder and 2 tbsp of salt. Add the diced egg plant, and soak for 5-10 minutes. Squeeze the water from the diced egg plant, dry on a kitchen towel and set aside.

Heat oil in a non-stick pan. Add the diced eggplant, cumin, mustard seeds, curry leaves and onion. Use a wooden spoon and occasionally stir for 10-15 minutes till the egg plant turns golden brown.

Now add the curry powder, chilli flakes and salt to taste.

Sauté carefully till the mixture blends.

Abi Anandakumar is an ex-banker whose full-time passion is blogging and sharing information on healthy food. Her blog features vegetarian dishes from South and Southeast Asia and the Far East. She lives abroad.