Wishing all my dear friends a very good night.
Fried eggplant with grated coconut is a beloved Sri Lankan side dish with a delightful flavor. The tender, soft texture of the eggplant blends beautifully with the natural sweetness and richness of fresh coconut, creating a comforting and unique combination. By adding depth of flavor and a subtle, inviting aroma to the meal, this preparation elevates the traditional stir-fry. It is truly delicious, and if you haven’t made it before, you can add it to your menu for a new culinary experience.
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Required Ingredients...
🍀 Eggplant 250g.
🍀 1 Onion
🍀 Curry leaves.
🍀 Two or three cloves of garlic.
🍀 1/2 cup of Grated coconut.
🍀 Coconut oil for frying.
🍀 3 or 4 dried chili peppers.
🍀 1/2 Teaspoon of Mustard seed.
🍀 Salt as needed.
🍀 1/2 Teaspoon of fenugreek seed.
🍀 1 teaspoon of chili powder.
Method of making....
First, wash and clean the eggplants thoroughly. Cut them into long strips and mix with a pinch of salt and turmeric powder. Set them aside.
Next, finely slice the onions, green chilies, garlic, and dried chilies.
Next, place the mixed eggplant pieces in a pan on the stove, add coconut oil, and let it heat. Fry the eggplant pieces until they turn golden brown.
Next, take a pan and add two tablespoons of coconut oil. Place it on the stove, and once the oil is heated, add the garlic, onions, and curry leaves. Fry until they turn golden brown.
Next, add the turmeric powder, chili powder, and the grated coconut to the mixture. Stir well to combine.
Next, add the fried eggplant pieces to the mixture and stir well. After about two minutes, remove it from the stove.
This coconut-infused eggplant fry pairs wonderfully with steamed rice, dhal curry, or even a simple roti. Its rich aroma and subtle crunch from the coconut make it a dish that appeals to all ages. Once you try it, you’ll find it hard to go back to the plain version—this is a recipe worth repeating for its taste, nutrition, and delightful freshness.
Happy cooking!
Thank you reading
Have A nice day.
Best Regards,
Samadi Madushanki .