Eggplant sweet and sour curry(sri lankan brinjal pahi).

Ingredients

• Ingredients mentioned below use standard measuring cups and spoons.
• 500 g of brinjals(these can be large eggplants or medium-sized ones)
• 1 teaspoon of turmeric powder
• Salt to season(1/2 to 1 teaspoon used as needed to season the eggplant slices)
• 2-3 cups of oil
• 1 tsp ground mustard seeds
• 1 tablespoon of coriander powder
• 1 teaspoon of cumin powder
• 1 teaspoon of fennel seed powder(1teaspoon of fennel seeds can also be ground in a grinder at home for this purpose)
• A sprig of curry leaves
• 2-inch pandan piece
• 1 medium-sized onion sliced fine
• 1 tablespoon of minced ginger(1-inch piece crushed)
• 1 tablespoon of crushed garlic(3-4 pods)
• 3 green chillies split in the middle
• A piece of cinnamon(2-inch)
• 1/3 cup coconut vinegar
• 2 tablespoons of tamarind juice(see notes above)
• Salt to season
• 1 tablespoon of red chillie powder
• 1/2 cup thick coconut milk(see notes above)
• 1 tablespoon of sugar

Instructions

1. 1

   Have all the ingredients cut and ready for...: Have all the ingredients cut and ready for the brinjal fry.

2. 2

   Have the liquid ingredients ready as well, these...: Have the liquid ingredients ready as well, these will be tamarind juice(2tbsp), coconut milk(1/2 cup), vinegar(1/3 cup)preferably natural coconut vinegar.

3. 3

   How to cut the eggplant for the brinjal...: How to cut the eggplant for the brinjal fry.

4. 4

   Wash the eggplant(500g) and remove the stem. cut...: Wash the eggplant(500g) and remove the stem. cut the eggplant into round slices that are 1/2 inch thick.

5. 5

   Once you cut them into circular slices, stack...: Once you cut them into circular slices, stack them into four and then cut them into thick strips.

6. 6

   Season the eggplant strips with turmeric and salt,...: Season the eggplant strips with turmeric and salt, make sure all the strips are covered in turmeric and salt.

7. 7

   HOW TO FRY THE EGGPLANT/AUBERGINES.

8. 8

   Have a plate ready with paper kitchen towels...: Have a plate ready with paper kitchen towels spread over it.

9. 9

   Place a deep frying pan over low medium...: Place a deep frying pan over low medium heat and pour in the oil, heat the oil over medium fire for 2-3 minutes.

10. 10

    Maintain heat and fry the eggplant in small...: Maintain heat and fry the eggplant in small batches.

11. 11

    Fry until they are golden brown and crispy,...: Fry until they are golden brown and crispy, drain any excess oil from the fried brinjals and place them on the paper towels.

12. 12

    Make sure not to pile up the fried...: Make sure not to pile up the fried brinjal batches on top of each other but spread them over the plate.

13. 13

    Set aside.

14. 14

    Making the brinjal pahi gravy.

15. 15

    Into a large frying pan,

16. 16

    Add ground mustard powder(1tsp), curry leaves( a sprig),...: Add ground mustard powder(1tsp), curry leaves( a sprig), onions(1 medium sized), cinnamon(2 inch piece), ginger(1tbsp), garlic(1tbsp), green chillies(3), coriander powder(1tbsp), cumin powder(1tsp), red chilli powder(1tbsp), fennel powder(1tsp), tamarind juice(2tbsp), vinegar(1/3 cup).

17. 17

    Place the pan over low fire and heat...: Place the pan over low fire and heat for 3-5 minutes or just until you see the onions turn soft.

18. 18

    Pour in the coconut milk(1/2 cup) and cook...: Pour in the coconut milk(1/2 cup) and cook over a low-medium fire for 3 minutes season with salt.

19. 19

    Add sugar(1tbsp) and cook until the coconut gravy...: Add sugar(1tbsp) and cook until the coconut gravy for the brinjal pahi thickens and changes color.

20. 20

    Simmer until you have enough thick gravy that...: Simmer until you have enough thick gravy that will coat the brinjals/aubergines.

21. 21

    Make sure to taste the brinjal pahi coconut...: Make sure to taste the brinjal pahi coconut gravy. the sourness of both tamarind and vinegar should come through but balanced by the sugar coconut milk and the spices.

22. 22

    Once the brinjal gravy is thick and changes...: Once the brinjal gravy is thick and changes color, add the brinjal to this gravy, maintaining very low heat.

23. 23

    Avoid using a spoon to mix, shake the...: Avoid using a spoon to mix, shake the pan with the handle for the fried eggplant to spread out.

24. 24

    Use a fork or large spoon to combine...: Use a fork or large spoon to combine the brinjals and the thick sauce while cooking over low heat for another 2 minutes.

25. 25

    Do the final tasting, you may have to...: Do the final tasting, you may have to season the brinjal pahi with salt and sugar(1 tsp) to balance the sour, sweet combo on the brinjal fried curry.