Wambatu curry is one of my favourite since i prepared this delicious curry last week...Till now i prepared twice already,learned through my friend we loved this delicious curry and goes prefectly with rasam and sambar dishes...My friend prepared this eggplant curry by deep frying but i prepared this eggplant curry by shallow frying, which need less oil than the dish my friend prepared, this dish is prepared with coconut milk which makes this curry dish more yummyy...Am sending this eggplant curry to
AWED-Sri Lanka guest hosted by Siri, event started by
DK...
2nos Eggplants (medium size)
1inch Ginger
3nos Garliccloves
1no Green chilli(chopped)
1/2no Onion(chopped)
1/2tsp Turmeric powder
1/2tsp Chilli powder
1tbsp Vinegar
1tbsp Sugar
1/2tsp Mustard seeds
1/2cup Coconut milk
3-4 curry leaves
Salt
1/4cup Oil
Heat the oil in a pan. Wash the eggplant and cut it into strips. When the oil is hot, shallow fry the egg plant in small batches until golden brown. Drain excess oil and set a side. Crush or finely chop the ginger,garlic and mustrad seeds into a paste.Mix this paste together with the remaining ingredients except eggplant and sugar and heat in a pan under medium heat for about 3 mins. Next add the shallow fried eggplant, salt and the sugar. Cook until for few minutes...
Serve hot!!!
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