Pan Fried Eggplant with Curry Powder

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I'm sure all of you know by now thateggplant is my favorite vegetable. This is one of my favorite method ofcooking eggplant. Its Jaffnese method i.e. northern Sri Lankan way of cookingeggplant. Typically I grew up eating this with Pittu for dinner. Pittu is made with redrice flour and steamed with grated coconut. It looks like couscous but in browncolor. In North we also use Sri Lankan sesame oil to cook this dish. Sesame oilhas a very strong nutty flavor that gets infused to eggplants. Some may notlike strong flavor of sesame oil in which case you can use canola or sunfloweroil. I would say it is an acquired taste.
Eggplants has mild sweetness, whichenables it to easily blend with spices. I often serve fried eggplant with upumaanother South Indian and Sri Lankan delicacy. Upuma is a savory dish made withsemolina and vegetables. Now I have started to replace semolina with bulgurwheat. Bulgur wheat has iron, protein and dietary fiber hence morehealthier.
Also this is a very delicate dishbecause if you don't follow the techniques you may end up with a mashedeggplant dish. I have managed to master it after many trial and errors.
Notes

• You need a flat base non stick pan
• Also a wooden or good quality plastic spoon
• If you use sesame oil use Sri Lankan or Indian sesame oil and do not use Chinese sesame oil as it has much stronger flavor.
• Oil has to be at smoking level when you add diced eggplant
• Follow the recipe steps accurately
• The base of the pan has to have a thin layer of oil. Hence depending on the width of the base you may need to use 50-100ml oil

Print recipe hereIngredientsServes 3-4
100ml sesame or canola oil1 large eggplant, diced1 large onion thinly slicedhandful of curry leaves1 tsp cumin seeds2 tbsp curry powder ( use less if youprefer less spicy)Salt to taste

First slice eggplant lengthwise and dice it

 Method
Heat oil till its smoking  hot level. Add diced eggplant followed byonion, curry leaves and cumin seeds. Gently stir to make sure eggplant iscoated with oil. Cook in high heat stirring occasionally till eggplant isslightly browned. Make sure not stir continuously or frequently as it willmake eggplant mushy.

Once eggplant is slightly browned addcurry powder, again gently stir to coat eggplant with curry powder. Leave it in heat for few more minutes. Turn offheat and add salt to taste.

You can serve it with bread and meltedcheese as a sandwich or like bruschetta. Also like me you can have it withuppuma, pittu or even rice.