Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Dice 700 grams of eggplant into 1-inch cubes and lightly salt them with 1/2 teaspoon of salt, allowing them to rest for 15 minutes to draw out moisture.

2. 2

   In a clay pot over medium heat, add 2 tablespoons of coconut oil, then temper 1/2 teaspoon of mustard seeds and 1/2 teaspoon of fenugreek seeds until they splutter.

3. 3

   Introduce 1 medium-sized sliced onion, 4 cloves of minced garlic, a 1-inch piece of grated ginger, and 1 sprig of fresh curry leaves to the pot, sautéing for 5 minutes until the onion softens.

4. 4

   Add the drained eggplant cubes to the pot along with 2 tablespoons of roasted Sri Lankan curry powder, 1 teaspoon of chili powder, 1/2 teaspoon of turmeric powder, 1 piece of pandan leaf, 1 inch of cinnamon stick, and 3 green cardamom pods, stirring well to coat the eggplant.

5. 5

   Pour in 400 milliliters of thick coconut milk and 1 tablespoon of tamarind paste, bring the mixture to a gentle simmer, then cover the clay pot and cook for 25 minutes, stirring occasionally.

6. 6

   Incorporate 200 milliliters of thin coconut milk and an additional 1/2 teaspoon of salt, simmering uncovered for another 15 minutes until the eggplant is tender and the curry has thickened to your desired consistency.

7. 7

   Stir in 2 slit green chilies during the last 5 minutes of cooking for a fresh heat kick, if desired.