Years ago I attended a Sri Lankan wedding for the first time, and had this incredible dish of fried eggplant, onions, chilis, and curry leaves in a spicy, tangy, and sweet sauce. It was absolutely irresistible, and I knew I'd have to make it on the channel one day :D

Once you have one bite, you won't be able to stop! It's so good!

INGREDIENTS

4 japanese eggplant, cut into 2 inch batons
2 tsp turmeric
½ cup canola oil, divided
1 large red onion, cut into large cubes
8 thai green chilis
½ cup curry leaves
2 tsp black mustard seeds
2 cloves garlic
½ tsp cayenne chili powder
2 tbsp sugar
⅓ cup white vinegar
Salt to taste

METHOD

Place eggplant in a bowl and season with turmeric. Toss well to coat. Then pour ¼ cup of oil over the eggplant, and mix well.

Arrange eggplant in one even layer in an air fryer basket (depending on the size of your air fryer, you may have to cook a few batches). Air fry at 400 degrees fahrenheit for 15 minutes or until golden brown. Place on a paper towel.

To a large frying pan on medium-high heat, add the remaining ¼ cup of oil. Once hot add in the onion and green chilis, and saute for 15-30 seconds or until the onions are tender crisp. Add the curry leaves, and allow them to sputter for a few seconds. Transfer all the contents of the pan to a paper towel to drain.

Add mustard seeds to a mortar and pestle (or blender). Crush until coarsely ground. Then add in garlic and pound until well crushed. Mix in chili powder, sugar, white vinegar, and salt to taste. Mix well until the sugar dissolves.

Place the eggplant, onions, green chilis, and curry leaves in a large bowl. Pour the spiced vinegar over top and toss to coat.

Serve with rice and your other favourite Sri Lankan curries. Enjoy!

свернуть