EGGPLANT DRY CURRY

Instructions

1. 1

   Wash the eggplant and wipe it dry.

2. 2

   Cut the eggplant into two or three portions.

3. 3

   Slice the portions into quarter inch thick slices.

4. 4

   Cut it lengthwise (thicker than potato fries).

5. 5

   Heat the oil in a frying pan or in an electric fryer and deep-fry the eggplant in batches for four minutes until golden brown.

6. 6

   Drain on a paper towel.

7. 7

   Fry sliced onions, chillies and capsicum chillies, curry leaves and drain on paper towel.

8. 8

   Mix tamarind juice, chilli powder, salt and sugar in a shallow pan and bring to the boil.

9. 9

   Add all the fried vegetables and mix well.

10. 10

    Cook for one minute until the sauce is absorbed.

11. 11

    Remove from fire and tilt the pan slightly for the excess oil to drip.

12. 12

    Blotch the excess oil with a paper towel and discard the paper.