Throwback to this amazing, delicious curry that I made for my man’s b’day. The dish we all love. we won’t miss, when it’s a special day. Deep fried thinly sliced long slim eggplant and deep fried aromas altogether sink in a bubbling coconut milk with all the essential spices and letting them to simmer couple of minutes to absorb all the flavours and feel the real taste of this curry. 

If it is too much busy lunch/dinner, my mother used to fry these day before. You know I follow the same, sitting these on a colander until next day help to leave the excess oil from the eggplants too. why is it so delicious mother’s  foods? Sometimes I wonder, where did she got all those magic techniques, and later it reminds me my grandma. No doubt she left all her blessings with my mother and as everyone says, the people who tasted my food always say, these are exactly delicious as my mother’s  food. And at that time kindly I feel proud about myself and Say “yes i did it” yes…! Every daughter dreamed to be like her mom in every corner. 

1.wash and cut 1kg of long slim eggplants into 2-3inch size thin strips. 

2.marinate them with 1tsp turmeric powder, 4tsp vinegar and salt. Leave it about 1/2h to marinate. 

3.heat a bottom down pan with generous amount of oil to deep fry your marinated eggplants. 

4.one the oil is well heated fry the marinated eggplants until they are golden brown and directly place those in a colander bottom with a plate to leave the excess oil. 

5.into the same heated oil, add thinly sliced 1 medium onion, 2 slices garlic cloves, 3 split green chilies, some curry leaves and pandan leaf  pieces. Fry until golden brown and place them with fried eggplants. 

6.heat a pot on medium heat and add 300ml coconut milk, 1/2tsp mustered cream, 1/2tsp turmeric powder, salt, 1/2tsp dried chilli flakes, 1tsp vinegar and 1/2tsp sugar. Mix everything and bring it to boil and simmer about 2 minutes. 

7.at last add fried eggplants and aromas to the pot and mix. Simmer the gravy about  2 more minutes and fire off.