Ingredients

 For deep frying

 1 large eggplant (300-400g)

 1 teaspoon Turmeric powder/Haldi

 1 teaspoon salt

 Oil for frying

 For the curry

 2 tablespoons vegetable oil

 1 medium onion , diced

 1 medium Tomato diced

 2 sprigs curry leaves

 2-3 red chilies

 1 tbsp minced garlic and ginger

 1 teaspoon mustard

 2 teaspoon garam masala powder

 2 teaspoon chilli powder

 200ml thick coconut milk

 250 ml water

 Pinch of Asafoetida powder/Hing

 1 teaspoon tamarind paste (alternatively, the juice of a lemon sized tamarind soaked in water)

 Salt to taste    
Method :
  • Step1: Wash and cut the eggplant into thin long slices about 2 inches long.
  • Step 2: It should be same size as that of potatoes for French fries.
  • Step 3: Add salt and turmeric to the eggplant slices and keep it in a colander for about 30 minutes for the bitter juices from the eggplant to drain off.
  • Step 4: Heat oil in a pan and deep fry the eggplant pieces until they turn golden brown.
  • Step 5: Drain them onto a kitchen napkin to absorb excess oil.
  • Step 6: In a separate pan, heat 2 tablespoon of oil.
  • Step 7: Add mustard seeds and when it splutters add the red chilies and curry leaves.
  • Step 8: Add the ginger-garlic paste and sauté for a minute.
  • Step 9: Add the diced onions and when they become translucent, add the diced tomatoes.
  • Step 10: Reduce the heat and cover and cook until the tomatoes are tender (about 5-7 minutes).
  • Step 11: Add the salt, garam masala, red chilli powder and tamarind paste and cook for 2 minutes.
  • Step 12: Now add the coconut milk with about 250 ml of water.
  • Step 13: Cover and cook until it thickens.
  • Step 14: Add the pinch of asafoetida and the fried eggplant strips and combine gently.
  • Step 15: Cook for another 2 minutes and turn off the heat.
  • Step 16: Serve hot with rice or rotis.
  • Notes::  The eggplant can be roasted instead of deep frying. Roast them at 220 degrees Celsius for about 15-20 minutes or until they turn golden brown. Be careful with the addition of salt in the curry since the eggplant strips are already salted.