Guest guest Posted August 21, 2009 Report Share Posted August 21, 2009 I am reposting this recipe I use a lot at home here - since there have been queries about good things to do with eggplant/aubergine. I shall look for more! Best, Pat ----- This recipe is slightly adapted from one of Madhur Jaffrey's recipes - and originated from Sri Lanka. Pat -------- CURRIED EGGPLANT - SRI LANKA STYLE (vegan) /spicy 2 Tbsp oil 1 eggplant (about 1 pound), cubed salt 1tsp ground coriander 1 tsp ground cumin 1/2 tsp ground fennel 1/2 tsp ground turmeric 1-2 tsp cayenne (or to taste - it's great hot or just aromatic) juice of 1 lemon 1 cinnamon stick 10 to 20 curry leaves, depending on size, preferably fresh 1 medium onion, chopped 1 to 1-1/4 cups coconut milk 2 tsp ground brown mustard seeds Sprinkle eggplant pieces with salt and pepper and saute in a little oil until they begin to turn color and soften (you may need to add more oil or a little water to help them to cook, depending on the size of the cubes). Remove to a large bowl and toss with 1/2 tsp salt, the lemon juice and all the ground spices except for the mustard seeds. Saute the curry leaves and curry leaves for a few seconds and add the onion and cook over medium until the onion softens. Add the eggplant mixture and the mustard seeds and stir well and then stir in the coconut milk. When it comes to the simmer, reduce the heat a little and continue simmering for 4 or 5 minutes, stirring now and then. Taste for seasoning, adding more cayenne, salt and/or lemon juice if needed. Serve ;=) From Pat /drpatsant ---------------------- Quote Link to comment Share on other sites More sharing options...
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