Eggplant curry (Sri Lanka)

Step 1/2

• 1 eggplant, cut into pieces
• 1 onion (diced)
• 1 pandan leaf
• 1 sprig curry leaf
• 1 tsp curry powder
• 1 tsp ground turmeric
• 1 tsp cayenne pepper
• 1 tsp salt
• ½ tsp fenugreek seeds
• 1 tbsp ginger garlic paste
• 1 tbsp oil

Wash and cut eggplants and add to a pot. Soak tamarind seeds in one tablespoon of water, loosen the pulp and add to the pot. Mix all ingredients except coconut milk with the eggplant. Sprinkle with oil, cover with lid and cook on medium heat for about 5 min. Stir once or twice.

Step 2/2

Add coconut milk and mix gently, bring to a boil and turn heat to medium. Cover with lid and simmer for 10min.

Enjoy your meal!