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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This curry is from Sri Lanka Ingredients:
1 (1 lb) eggplant |
1 ounce oil |
1 ounce milk (dairy or coconut) |
2 teaspoons curry powder |
1 teaspoon red pepper powder |
salt |
1 pinch sugar |
2 teaspoons vinegar or 2 teaspoons lime juice |
1 small onion |
Directions:
1. Wash eggplant and cut into small pieces.
2. Add oil to pan and heat to boiling point.
3. Add eggplant and fry on medium to medium high until light golden brown.
4. Drain on paper towels. Meanwhile, add remaining ingredients to pan and cook. Return eggplant to pan and cook for another 3 minutes.
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