Indian

Sri Lanka Eggplant Curry is for Dinner.

Sri Lanka Eggplant Curry takes several minutes to prepare.

Sri Lanka Eggplant Curry takes several minutes to cook.

Sri Lanka Eggplant Curry makes 3 servings.

The ingredients for Sri Lanka Eggplant Curry are:

2 long, asian eggplants sliced into strips
1 small onion, chopped
1/4 tsp fenugreek
1/2 tsp sri lankan curry powder (substitute reg. curry powder)
1 tsp chilli powder (cayenne)
1/4 tsp turmeric powder
3 cloves minced garlic
1/2 tsp minced ginger

a few curry leaves (optional)
1/4 tsp black mustard seeds
1 tomato, chopped
1/4 cup coconut milk (substitute low-fat reg. milk if you are fat-conscious)
1 tbspn canola oil
salt to taste

Here is how you make Sri Lanka Eggplant Curry:

Cut eggplant into strips, like french-fry potato. Use non-stick spray or a little oil to brown the eggplant. Set aside.Heat the 1 tbspn oil, add the mustard seeds and let them splutter. Add fenugreek seeds, followed by onion, ginger and garlic. Fry till aromatic.Add turmeric powder, curry powder, chilli powder, salt, curry leaves and tomatoes and cook under low heat till it's quite pulpy.At this point adjust seasoning and add eggplant. Stir gently and cook covered for 3 - 5 minutes. Add the coconut milkand stir gently. Uncover and let simmer on very low heat till the oil separates.Number of Servings: 3Recipe submitted by SparkPeople user ERMABOM.

The nutritional information for Sri Lanka Eggplant Curry is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 136.5

• Total Fat: 9.6 g
• Cholesterol: 0.0 mg
• Sodium: 166.3 mg
• Total Carbs: 13.0 g
• Dietary Fiber: 3.4 g
• Protein: 2.3 g

Sri Lanka Eggplant Curry is Indian cuisine.

The dietary needs meet for Sri Lanka Eggplant Curry is Vegan