Aubergine curry from Sri Lanka

This festive season, as we look towards Sri Lanka, here’s a little something that one of our partners there wanted to give back to you. One of the things that our staff often look forward to when visiting Leprosy Mission projects overseas is the wonderful variety of foods they have the opportunity to sample. And so here’s a dish from Sri Lanka, as described by Praveen Gomez from Alliance Development Trust, one of our partners working to mobilise churches to tackle leprosy. It’s his mother’s recipe, using aubergine (brinjal) for a very tasty curry.

eggplant-1Ingredients

One onion, chopped
Two cloves of garlic, chopped
Two green chilies, sliced
A handful of curry leaves
One stick of lemon grass
One piece of pandan leaf (can be substitued with bay leaves)
One tomato, chopped
Three aubergines, sliced and quartered thickly
One teaspoon of curry powder
1/2 teaspoon of chili powder
1/4 teaspoon of saffron
One can of coconut milk
Oil
Salt

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1. Toss the aubergine with the chopped chilies, salt and curry powder

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2. In a pan, fry the curry leaves, herbs, onion, garlic and tomato

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3. Add the aubergine and cook for a few minutes.

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4. Add coconut milk and simmer. Do not allow the aubergine to overcook.

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5. Enjoy!

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