Sri Lanka's Eggplant Curry
Embark on a culinary adventure to Sri Lanka and discover the flavorsome delight of Eggplant Curry. This traditional Sri Lankan dish, also known as "Brinjal Moju" or "Wambatu Moju," has a rich history rooted in ancient Sri Lankan civilization. Influenced by a blend of Arab, Indian, and European culinary traditions, Eggplant Curry showcases the versatility of eggplant as it absorbs a harmonious medley of spices and tangy tamarind. Through conversations with experienced cooks and exploration of bustling markets, the secrets of this beloved dish are unveiled. Join in the enchantment of Sri Lankan cuisine, where every bite of Eggplant Curry transports you to the vibrant streets and serene landscapes of this captivating island.
Ingredients
- 2 eggplants
- 2 tbsp curry powder
- 1 tsp chilli powder
- 2 tbsp tomato paste
- 2 cloves garlic
- Salt to taste
- 1 cup (250 ml) water
- 1 cup (250 ml) coconut milk
- as needed ginger
Instructions
- Wash the eggplants. Cut them into a pieces. Place in a bowl and salt, after dry with a towel.
- Pour a bit oil into the pan and then the eggplants.
- Once the eggplants is cooked, add chopped garlic, ginger, curry and chilli powder. Then pour water and coconut milk. Let it simmer for 10 minutes.
Notes
Dry the eggplants thoroughly with a towel before cooking so that they are nicely fried. Serve this dish with rice.