Sri Lankan Fried Eggplant Curry | බැදපු වම්බටු කරිය | Eggplant Curry recipe | Aubergine curry

This curry is commonly made during festive seasons such as Christmas, New year and Sinhala and Tamil New year. Fried eggplant pieces are delicious and nice to snack on so don't get carried away before making the curry. Traditionally eggplant is fried. Non deep fried version is written at the bottom. I usually buy tamarind blocks from the Asian shop and this is how I made the tamarind juice. Add 2 tamarind pods and 2 tablespoons of warm water into a cup. Set aside for 10 minutes. Once thickens, squeeze the solids through a strainer to obtain the juice. If you are using the tamarind pulp or paste, use just half a teaspoon, you can always add more later (while simmering). Ingredients • 500g eggplant • 50g cashews • ½ onion, thinly sliced • 3 garlic cloves, sliced • 2 green chillies, sliced • 2 curry leaves sprigs • ½ cup coconut milk • 2cm piece cinnamon stick • ½ teaspoon turmeric • 1 teaspoon roasted curry powder:    • Sri Lankan Roasted Curry Powder | බැදපු තු...   • ½ teaspoon chilli powder • Salt to taste • ½ teaspoon sugar • Tamarind (see above) • Oil for frying Method 1. Thinly slice onion and garlic. 2. Slice green chillies. 3. Cut the eggplant into long strips (Thicker strips) as shown in the video. 4. Add oil to pan and heat on medium. 5. Fry the eggplant in batches until golden and cooked through. Eggplant discolour quickly, so fry the eggplant as soon as you cut them. 6. Fry cashews until slightly brown. 7. Fry sliced onion and garlic until slightly brown. 8. Fry sliced green chillies for about 5-10 seconds. 9. Fry curry leaves for about 5-10 seconds. 10. Place all the fried ingredient on paper towels to blot off any excess oil 11. Pan on medium heat. 12. Add coconut milk followed by cinnamon stick, turmeric, roasted curry powder, chilli powder, salt, sugar and tamarind. Stir to combine. 13. Simmer for about 2-3 minutes and then taste it. It should be a nice combination of sweet, sour and spicy. You can adjust the flavour to taste by adding more sugar, tamarind or salt. 14. Add fried ingredients, except cashews. Mix well. 15. Add fried cashews and mix well. Turn off the heat. Enjoy!!! Air fryer version/Non deep fried version • Preheat the air fryer to 180°C/ 356°F for 5 minutes. • Mix in 2 tablespoons of oil with eggplant pieces. Each and every piece has to be coated with oil. • Place the eggplant on a single layer and air fry for 5 - 10 minutes. Remove and shake the air fryer basket to flip the eggplant, and air fry until eggplant is cooked. Once done, remove from the air fryer and set it aside. • Mix in ½ tablespoon of oil (add more if required) with sliced onion and air fry for about 4 – 5 minutes. Remove and shake the air fryer basket. Once done, remove from the air fryer and set it aside. • Mix in ½ teaspoon of oil (add more if required) with sliced onion and air fry for about 1 – 2 minutes. Remove and shake the air fryer basket. Once done, remove from the air fryer and set it aside. • Curry leaves and chillies can be fried by using bit of oil on the pan and flip them over for 20 seconds to a minute. • Toast the cashews over a pan on low heat until slightly brown. • Repeat step 11 – 15. Enjoy!!! #eggplantrecipe #auberginerecipe #eggplantcurry #auberginecurry