Sri Lankan Eggplant Curry

Ingredients
2 long, asian eggplants
1 small onion
1/4 tsp fenugreek
1/2 tsp sri lankan curry powder
(substitute reg. curry powder)
1 tsp chilli powder (cayenne)
1/4 tsp turmeric powder
3 cloves minced garlic
1/2 tsp minced ginger a few curry leaves
1/4 tsp mustard seeds
1 tomato, chopped
1/4 cup coconut milk
(substitute low-fat reg.
milk if you are fat-conscious)
oil
salt to taste


Method

Cut eggplant into strips, like french-fry potato. For a very authentic taste, eggplant strips need to be deep fried till golden


If you are fat/health conscious, use non-stick spray or a little oil to brown the eggplant. Set aside.


In a little oil, let the mustard seeds splutter. Add fenugreek seeds, followed by onion, ginger and garlic. Fry till aromatic.


Add turmeric powder, curry powder, chilli powder, salt, curry leaves and tomatoes and cook under low heat till it's quite pulpy


At this point adjust seasoning and add eggplant. Stir gently and cook covered for 3 - 5 minutes. Add the coconut milk and stir gently.


Uncover and let simmer on very low heat till the oil splits.