Sri Lankan Recipe:Fried Brinjal Curry with coconut milk (Wambatu Curry)
|Sri Lankan Brinjal Curry/Wambatu Curry|
Brinjal (Wambatu) is delicious in a curry when it is deep fried. In Sri Lankan cooking, we use brinjal in different ways. One of the most popular is Brinjal Moju.Other than that,brinjal is delicious when cooked with coconut milk.Check this Brinjal Curry recipe for another way to cook.
In Sri Lanka, we are able to buy brinjal which is small in size.(thickness) So, it is easy to deep fry with the purple skin on pieces. However, brinjal I buy here in Singapore is quite bigger. Therefore I have to cut the flesh into small pieces which is mostly white in colour. That doesn’t give the nice colour I want in my dish.
This Brinjal curry is more delicious when some MaldiveFish(umbalakada) is added. But it is optional and without adding it, this curry can be cooked as a vegetarian dish.
Here is the Sri Lankan recipe for Brinjal Curry. Hope you would like it!
Ingredients: (for 2-3 servings)
2 Medium sized Brinjal
1 large Onion
2 cloves Garlic
3-4 Green chilli
½ tspn mustard seeds
1 tspn curry powder
½ tspn turmeric powder
1 tbsp Chilli powder
¼ tspn fenugreek seeds
Piece of cinnamon
¼ cup thick Coconut milk
1 sprig Curry Leave
2 inch piece of Pandan leaf/Rampe (optional)
1 tbspn Maldive Fish (optional)
Salt to taste
Oil for frying
Slice Brinjal lengthwise into small pieces. Wash & squeeze the water out. Mix with turmeric powder & deep fry them until golden brown. Remove, place on paper towel to drain excess oil.
Slice onion,green chilli and garlic.
Heat a pan with 2-3 tbspn oil. Add mustard seeds & let it fry.
Once mustard seeds start splutter, add onion, garlic, green chilli, curry leaf and pandan leave.
Sauté until onions are golden colour.
Then add curry powder, chili powder, fenugreek seeds and cinnamon stick & mix well.
Add deep fried eggplant & mix well. Add salt as per taste. Also add Maldive Fish (umbalakada ) to the mix.(optional)
Then add coconut milk and allow to cook on low flame for few minutes and remove from flame. Make sure not to add more coconut milk at once. Add it slowly keeping eye to the amount of gravy. This dish is delicious when it is dry.
Serve with rice & enjoy!