Eggplant fry(Sri Lankan inspired cuisine)

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Description:
The main highlight of this dish is the tanginess and the aroma.

Ingredients:
1. Brinjal/eggplant - 3 to 4
2. Onion - 1(small)
3. Chilli powder - 1tspn
4. Coriander powder - 1tspn
5. Turmeric powder - 1/2tspn
6. Coconut milk(thick) - 1/2cup
7. Vinegar/tamarind pulp (I used 2-3 tspn of tamarind juice, but the authentic Sri lankan Eggplant fry uses vinegar)
8. Pepper powder - 1/2 tspn
9. Garlic - 2
10. Oil for deep frying
11. Salt to taste

Procedure:

Wash and cut the eggplants into thin lengthwise sizes. Chop the onion and garlic too and keep aside. Take a bowl and transfer the eggplant into it, then add some turmeric powder and mix. Keep it aside for few minutes. Meanwhile take a wok and pour oil. Drop the garlic first then onions and saute till they starts to get golden brown color. Next add the chilli powder, pepper powder, coriander powder and remaining turmeric powder with salt and mix well. Cook for few seconds and then add the tamarind pulp. Next pour the coconut milk. Same time deep fry the eggplant till then it gets a golden colour. Add the fried eggplant into the masala and mix well so that all the masala coats on the eggplant. Make the dish dry by continuously stirring so that all the moist disappears. Done ready to serve with steamed rice.

NB:-

In authentic Sri Lankan recipe they use the vinegar mostly in place of tamarind pulp.
Incase if you are using vinegar be sure not to pour more, otherwise the dish will  be sour.