Sri Lankan-style brinjal curry

Recipe By:	Ishay Govender
Serves:	4

2 brinjals, sliced lengthways
1 medium onion, finely sliced
2 small bay leaves
2 tsp fenugreek seeds
8 g cumin seeds
2 green chillis, sliced lengthways
2 tsp black (or yellow) mustard seeds (optional)
2 to 3 tsp medium-hot masala
5 to 6 curry leaves
4 to 5 cloves whole garlic, peeled
2 tsp garam masala (I use a hot garan masala)
1 400g tin chopped, peeled tomatoes
125ml water, at room temperature
1 tsp sugar or palm sugar
salt, to taste
1 2cm x 2cm block tamarind (soaked in a little hot water) or 1 Tbsp tamarind paste
100ml coconut milk (optional)
vegetable oil, for deep-frying
curry leaves or coriander, to garnish
steamed basmati rice or rotis, for serving

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Slice the brinjals in half lengthways, then slice the halves into 1/2cm slices and cut each slice in half again lengthways.
Place a large pan over a medium heat and add half the oil. Fry the onion and bay leaves in the oil for 2 or 3 minutes.
Add the fenugreek seeds, cumin seeds, chilli, mustard seeds, curry leaves and and fry until fragrant. The mustard seeds will start to pop.
Add the masala and stir, taking care not to let it burn.
Add the remaining oil, brinjal and garlic and mix well, increasing the heat. Cook for 4 minutes, stirring.
Add the garam masala, tomatoes and water and mix. Add sugar and salt and reduce the heat to medium.
Add the tamarind water or paste and stir well. Cook until the gravy reduces and the brinjals are softened and almost cooked.
Add the coconut milk, if using, and adjust the seasoning. Cook until tender.
Garnish with curry leaves or coriander and serve with basmati rice or roti.

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