Sri Lankan Eggplant Curry (sauteed not fried)

Ingredients

Preparing the Eggplant:

2 large American Eggplants (See note)
1tsp of turmeric
1 tsp of salt

Note:  I cooked this dish for a party so it's for a large crowd. One eggplant will do for a family of 4-6 people. If you cook only one eggplant you can reduce the ingredients accordingly.


Directions:  Cut the eggplant into medium sized diced pieces. Then put it into a bowl and tossed it with some salt and some turmeric powder.

Seasoning and Aromatics:
2 medium onions chopped
4 serrano chilies. Serranos are spicy. So I would add one to start if you don't like very spicy food
3 sprigs of curry leaves (about 30 leaves)
1 tsp of cumin seed
1 tbs of mustard seed
some cinnamon bark
and the curry leaves
1 tbs Chili Powder (or Cayenne) to taste.
2 tbs of roasted curry powder
1 tsp of sugar
2 tsp of vinegar. I used rice vine vinegar.
Salt to taste. Remember you added salt to the eggplant earlier.

Directions:
In a non-stick pan (I recommend non-stick because you will not need to use too much oil)add 3 tbs of canola oil to heat. Add cumin seeds,  mustard seeds, cinnamon stick and curry leaves.  Fry until fragrant, but careful not to burn the seeds.  Then add Onions, chilies and 1 tbs of fresh grated ginger and 1 tbs of grated or minced garlic. Add a little salt here to season the onions. Saute' until translucent.  Add Eggplant and saute'.

Optional Step:  I wanted some added color so I added a mix of sweet bell peppers.

Now add your spices and flavorings:  1 tbs Chili Powder (or Cayenne) to taste.
2 tbs of roasted curry powder
1 tsp of sugar
2 tsp of vinegar. I used rice vine vinegar.
Salt to taste. Remember you added salt to the eggplant earlier.  Saute' all ingredients well.

Finally add 1/2 can of coconut milk (this coconut milk was in my fridge so it was super thick)
and 1/2 cup of water.  Simmer for 10 minutes on medium heat. Stir occasionally.  Taste for salt and seasoning here. To finish the dish I added 2 tsp of lemon juice and stir well. 

Now your dish is ready to serve. You can eat this with Rice. We usually eat it with Rice, lentils and other curries (meat or veggies).  Enjoy.