When I first read this recipe I was surprised by both, how easy the recipe was and the cooking technique. However, this super simple recipe is absolutely amazing. Lightly spiced and rich with coconut milk, this curry is both elegant and delicious. I enjoyed it with plain basmati rice, and it is perfect as a side dish for any occasion. This thin, and hard to find volume is a wonderful collection of recipes from the Northern region of Sri Lanka. A very distinct cuisine, the dishes are a wonderful confluence of flavors and cooking techniques from South India and Sri Lanka. This is an excellent cookbook for those who want to enjoy regional Sri Lankan cuisine.
For more wonderful recipes from this cookbook, click here.
1 large or 4 small eggplants, cubed into 1 inch squares, just before using so they don’t turn color
1 green chili, finely sliced, or to taste
1 small onion, finely diced
1/2 teaspoon turmeric
Salt to taste
1 1/2 cups water
1/2 cup coconut milk
10-12 curry leaves
Add the eggplant, onions, turmeric, salt and chilies and water to a pot and bring to a simmer. Simmer gently for 10-15 minutes till the eggplants are just cooked through, but not mushy. Occasionally stir the curry gently, so as not to break up the eggplant..
Add the coconut milk and curry leaves, and cook for an additional 5 minutes, occasionally stirring very gently so as not to disintegrate the eggplant. Take off the heat and add the lime juice. Taste and adjust salt and sourness. Serve in a deep bowl sprinkled with cilantro and rice on the side.