Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of coconut oil in a wide pan and shallow-fry 500 grams of eggplant pieces until golden brown, then remove the eggplant and set aside.

2. 2

   In a clay pot, heat the remaining 2 tablespoons of coconut oil over medium heat and add 1 teaspoon of mustard seeds, 0.5 teaspoon of cumin seeds, 0.25 teaspoon of fenugreek seeds, allowing them to splutter for 30 seconds.

3. 3

   Add 1 large thinly sliced red onion, 4 minced garlic cloves, 1 inch grated ginger piece, 2 slit green chilies, 15-20 curry leaves, and 1 small piece of pandan leaf (if using) to the clay pot, sautéing until the onion softens for about 5 minutes.

4. 4

   Stir in 0.5 teaspoon of turmeric powder, 1 teaspoon of chili powder, and 2 teaspoons of roasted Sri Lankan curry powder, cooking for 1 minute until fragrant.

5. 5

   Pour in 200 ml of thick coconut milk and 100 ml of water, bringing the mixture to a gentle simmer while stirring well.

6. 6

   Carefully add the shallow-fried 500 grams of eggplant pieces and 1 teaspoon of salt to the simmering curry, ensuring the eggplant is submerged.

7. 7

   Reduce the heat to low, cover the clay pot, and cook for 20 minutes, allowing the flavors to meld, then pour in 150 ml of thin coconut milk and simmer uncovered for another 5 minutes until the sauce thickens slightly.