Steps
- Wash and dry 350g of eggplant. Cut into 2in / 5cm lengths, halve each cylinder, and cut each half into 4 wedges. Toss with ½ teaspoon of turmeric and 1 tablespoon of canola oil.
- Air-fry in a single layer at 390°F / 200°C for 7-10 minutes per batch, until golden, shaking several times.
- Heat 1 tablespoon of coconut oil in a heavy saucepan over medium heat. Add the leaves from 1 sprig of curry leaves and 1 small pandan leaf, torn into pieces, and let them sizzle.
- Add ¼ cup of finely chopped onion, 2 small sliced green chilies, and 3 chopped garlic cloves. Fry until slightly softened.
- Stir in 2 teaspoons of roasted Sri Lankan curry powder, 1 teaspoon of sugar, 1 teaspoon of salt, and 1½ teaspoons of white vinegar. Toss in the eggplant.
- Add ½ cup of canned coconut milk and ¼ cup of water. Simmer uncovered over low heat until the eggplant is soft and only a little thick gravy remains. Adjust the salt, sugar, and vinegar.