Deep Fried Eggplant Curry (Wambatu Curry)

Prep Time: 10 Min    |   Cook Time: 30 Min    |   Ready In: 40 Min

"Loved by vegetarians and meat-eaters this is a perfect dish for any occasion. Its one of the most celebrated curry in Sri Lankan food culture may be not because of its delicious deep taste but for eggplant medicinal values such as high in fibre, antioxidant, brain food, lowering cholesterol (eggplant juice). "



450 Grams Eggplant (cut in to slices)
1 Teaspoon Turmeric powder
1/2 Teaspoon Curry powder (mild)
1/2 Teaspoon Chilli powder
1/4 Small Red Onion (cut in to thin slices)
2 Clove Garlic (cut in to thin slices)
4 Medium Curry leaves
1/2 Teaspoon Vinegar
1 Teaspoon Sugar
1/2 Teaspoon Salt
1/4 Cup Coconut milk (thick)
2 Medium Green chili
300 Millilitre Oil (sunflower or vegetable)


Step 1
Add eggplant and Turmeric in a large mixing bowl & mix all well together and set aside.
Step 2
Heat oil in a large frying pot or pan, when oil is hot enough start to fry eggplant until it gets light brown colour (normally for about 8-10 minutes each batch). Once eggplant fried enough take the pieces out of the frying pot & place them in a paper towel based tray to absorb excess oil.
Step 3
In a another sauce pan add previously fried eggplant, curry powder, chilli powder, onion, garlic, vinegar, salt, sugar, curry leaves, green chilli and coconut milk together and mix well.
Step 4
Heat up the sauce pan on medium heat and cook for about 10 minutes and remove from the heat. Server hot with rice.

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