This simple eggplant curry goes beautifully with thosai and it’s also great with steamed rice. Long, thin eggplants are best, as the skin helps to prevent the eggplant pieces from breaking up when you fry them.
Cut the eggplants into quarters lengthways and then slice into 3 cm (11/4 inch) pieces. Heat the oil in a small wok over medium-high heat to approximately 180°C (350°F) (a cube of bread dropped into the oil will brown in 15 seconds). Working in five or six batches, deep-fry the eggplant pieces for 4-5 minutes, or until dark golden brown. Remove with a slotted spoon and drain on