Vambotu Curry (Sri Lankan Eggplant Curry)

It’s the tastiest preparation of Sri Lankan eggplant curry which goes very well with white rice. In this dish, eggplant is deep fried and cooked with some spices. This gives rich taste to the curry.

Ingredients
Eggplant – 1 lb
Turmeric Powder – ¼ tablespoon
Cayenne Pepper Powder – 2 tsp
Raw Curry Powder – 2 tsp
Ground Mustard Seeds – 1 tsp
Coconut Milk – ½ cup
Water – 1 cup
Salt to taste
To Saute
Oil – 2 tsp
Cinnamon Stick – 1 inch
Cloves - 3
Curry Leaves – 1 sprig
Sliced Onion – 1
Sliced Green Chilli - 3
For Paste
Chopped Garlic – 3 cloves
Chopped Ginger – a small piece
Sugar – 1 tablespoon
Apple Cider Vinegar – 1 tablespoon
Salt (few)
Water
Method

Wash eggplant and cut into thin slices. Rub with salt and a dash of turmeric powder.

Deep fry eggplant until golden brown. Drain on paper.


Blend all the ingredients which is listed under “for paste” and keep aside.
Heat oil in a pan, Add the ingredients one by one which is under ‘To Saute”. Cook for 2 to 3 mins. Then add curry powder, cayenne powder, and ground mustard seeds.
Add blended mixture paste and bring to a boil. Reduce heat and add fried eggplant, coconut milk and salt. Toss well and simmer for 3 to 5 mins. Switch off the flame and serve hot.