Ingredients:
21 ounces large eggplants
1 teaspoon salt (optional)
vegetable oil, for deep frying
2 tablespoons vegetable oil, extra
1/2 medium onions, finely chopped
1/4 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon whole mustard seeds, ground in a mortar and pestle
4 garlic cloves, finely chopped
1 inch fresh ginger, grated
2 green chilies, chopped ( optionally seeded to reduce the heat)
10 fresh curry leaves
1 tablespoon malt vinegar or 1 tablespoon cider vinegar or 1 tablespoon wine vinegar
1/3 cup coconut milk
1/2 teaspoon brown sugar
salt
Directions:
Wash the eggplants, remove the stalk, and slice lengthwise into quarters.
Cut each quarter lengthwise into 1″ wide strips and then crosswise into 1″ cubes.
Heat 1-2 inches of peanut oil in a wok to medium-high heat (375F) and deep-fry the eggplant cubes in batches until golden brown (this takes around three to five minutes for each batch, adjusting oil temperature as necessary).
Drain thoroughly on kitchen paper.
In a medium-sized pan, heat the extra oil and saute and stir the onion until golden brown.
Add the turmeric, cumin, coriander and mustard and stir for a couple of seconds before adding the garlic, ginger, chillies and curry leaves.
Stir and saute for 30 seconds.
Add the vinegar, coconut milk, salt to taste and the sugar and stir until well mixed.
Bring slowly to the boil before adding the deep-fried eggplant cubes.
Stir, then simmer gently on low heat until most of the liquid has evaporated, about 10 minutes.
Taste and season with a little more sugar and/or salt as desired.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.