Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 2 medium eggplants (approximately 500 grams) into 1-inch thick wedges and sprinkle them with 1 teaspoon of salt, allowing them to sit for 15 minutes before gently squeezing out any excess liquid.

2. 2

   Heat 2 tablespoons of coconut oil in a clay pot over medium heat, then add 1 teaspoon of mustard seeds and 0.5 teaspoon of fenugreek seeds, allowing them to splutter for about 30 seconds.

3. 3

   Add 1 large onion (about 150 grams) thinly sliced, 4 green chilies (about 20 grams) slit lengthwise, 4 cloves of minced garlic, 1 inch of grated fresh ginger, a small sprig of curry leaves (about 10 leaves), and a 2-inch piece of pandan leaf to the pot, then sauté until the onion turns translucent, which should take about 5 to 7 minutes.

4. 4

   Stir in 0.5 teaspoon of turmeric powder, 1 tablespoon of Sri Lankan chili powder, and 2 tablespoons of Sri Lankan roasted curry powder, cooking for 1 minute while stirring constantly until the spices are fragrant.

5. 5

   Introduce the prepared eggplant wedges to the clay pot and pour in 1.5 cups (360 ml) of thin coconut milk, bringing the curry to a gentle simmer, then cover the pot and cook for 12 to 15 minutes until the eggplant is fork-tender.

6. 6

   Gently stir in 0.5 cups (120 ml) of thick coconut milk and 0.5 teaspoon of salt, continuing to cook uncovered for an additional 3 to 5 minutes, allowing the curry to thicken slightly without reaching a vigorous boil.

7. 7

   Remove the clay pot from the heat and stir in 1 tablespoon of fresh lime juice just before serving.