Sri Lankan Eggplant Curry (sauteed not fried)

This is Eggplant Curry. I consider this a healthier version of the traditional Eggplant Curry eaten in Sri Lanka because it is not deep fried in a lot of oil.   Now I can feel better about eating a 2nd helping. : )



I used two large American Eggplants. I cooked this dish for a party tonight so it's for a large crowd. One eggplant will do for a family of 4-6 people. If you cook only one eggplant you can reduce the ingredients accordingly.



I cut the eggplant into medium sized diced pieces. I put it into a bowl and tossed it with some salt and some turmeric powder.



2 medium onions chopped
4 serrano chilies. Serranos are spicy. So I would add one to start if you don't like very spicy food
3 sprigs of curry leaves (about 30 leaves)



In a non-stick pan (I recommend non-stick because you will not need to use too much oil)add 3 tbs of canola oil to heat.

Then add:
1 tsp of cumin seed
1 tbs of mustard seed
some cinnamon bark
and the curry leaves

Fry until fragrant, but careful not to burn the seeds.



Add Onions, chilies and 1 tbs of fresh grated ginger and 1 tbs of grated or minced garlic. Add a little salt here to season the onions. Saute' until translucent.



Add Eggplant and saute'.



 This part is completely optional. I wanted some added color so I added a mix of sweet bell peppers.




Add:
1 tbs Chili Powder (or Cayenne) to taste.
2 tbs of roasted curry powder
1 tsp of sugar
2 tsp of vinegar. I used rice vine vinegar.
Salt to taste. Remember you added salt to the eggplant earlier.
Saute' all ingredients well.



Add 1/2 can of coconut milk (this coconut milk was in my fridge so it was super thick)
Add 1/2 cup of water.



Simmer for 10 minutes on medium heat. Stir occasionally.
Taste for salt and seasoning here. To finish the dish I added 2 tsp of lemon juice.



Ready to serve. You can eat this with Rice. We usually eat it with Rice, lentils and other curries (meat or veggies).  Enjoy.

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