Eggplant curry
Ingredients:
500g egg plant (brinjals)
1tbsp salt and tumeric
oil for deep frying
100g red onion (big onions)
1tbsp oil
1 sprig curry leaves
1/4tsp fenugreek seeds (dill seeds)
1/2tsp tumeric
2 heaped tsp maldive fish - optional
chillie to taste
100g tomatoes - large dice
1tbsp tomato ketchup (tomato sauce)
2 tbsp coconut milk powder dissolved in 1/4 cup water - or 1/4 cup top of the canned coconut milk
1tbsp vinigar
1 heaped tsp roasted curry powder
Method:
Cut the egg plant into 5 cm pieces and then split into wedges so that the fat part of the wedge is about 1cm. Sprinkle salt and tumeric and allow to stand for at least 1/2 hour. Wash the egg plant and pat dry with paper towels. Heat oil to 375 F (i.e. very hot) and deepfry until golden brown and crisp. Drain on paper towels.
Heat 1 tbsp of oil in a large wok over medium heat. Temper the onion, curry leaves, dill seeds until the onion starts to brown (it wont if you dont use red onions but that doesnt matter). Add tumeric, maldive fish, chillie and mix. Fry for about 30 seconds.
Add the tomato and fry until soft then add the ketchup. Add the egg plant and mix well. Careful not to smash up the egg plant. Add the coconut milk, mix. Pour in the vinigar, mix. Finally sprinkle the roasted curry powder on top and remove from the heat.
NOTE: Almost all ingredients can be varied. Dont leave out the vinigar.