Deep Fried Eggplant Curry (Wambatu Curry)

PREP TIME	SERVINGS	TOTAL TIME
10 mins	4 people	40 mins

Ingredients:

450 Grams Eggplant (cut in to slices)

1 Teaspoon Turmeric powder

1/2 Teaspoon Curry powder (mild)

1/2 Teaspoon Chilli powder

1/4 Small Red Onion (cut in to thin slices)

2 Clove Garlic (cut in to thin slices)

4 Medium Curry leaves

1/2 Teaspoon Vinegar

1 Teaspoon Sugar

1/2 Teaspoon Salt

1/4 Cup Coconut milk (thick)

2 Medium Green chili

300 Millilitre Oil (sunflower or vegetable)

Directions:

Step 1

Add eggplant and Turmeric in a large mixing bowl & mix all well together and set aside.

Step 2

Heat oil in a large frying pot or pan, when oil is hot enough start to fry eggplant until it gets light brown colour (normally for about 8-10 minutes each batch). Once eggplant fried enough take the pieces out of the frying pot & place them in a paper towel based tray to absorb excess oil.

Step 3

In a another sauce pan add previously fried eggplant, curry powder, chilli powder, onion, garlic, vinegar, salt, sugar, curry leaves, green chilli and coconut milk together and mix well.

Step 4

Heat up the sauce pan on medium heat and cook for about 10 minutes and remove from the heat. Server hot with rice.