Name: Thakkali, wamatu, kaju vanjanaya (Green tomato, cashew & eggplant curry)
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: Serves 4
Cuisine: Sri Lankan
Ingredients: 4 eggplants (aubergines), cut into 1 cm (½ inch) cubes; 1 teaspoon ground turmeric; 2½ tablespoons virgin coconut oil; 1 onion, thinly sliced; 1 garlic clove, thinly sliced; 1 fresh curry leaf sprig, leaves picked; 1 teaspoon Raw curry powder; ¼ bunch coriander (cilantro), chopped; 100 g (3½ oz/⅔ cup) cashews, chopped; 5 green (unripe) tomatoes, roughly chopped; ½ teaspoon freshly ground black pepper; 1 teaspoon chilli flakes; juice of 1 lime; 1 litre (35 fl oz/4 cups) vegetable oil, for deep-frying

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 5

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

Green tomatoes are tangy, and eggplant is silky, while cashews have a crunch and work as a thickening agent — a marvellous combination in this really tasty curry.

It takes a little effort to fry the eggplant, but when that yellow oil comes out of the curry you will know it was worth it.

Ingredients

1 litre (35 fl oz/4 cups) vegetable oil, for deep-frying
4

Method

Pour the vegetable oil into a heavy-based saucepan and heat to 180°C (350°F), or until a cube of bread dropped into the oil turns brown in 15 seconds.

Dust the eggplant cubes in the turmeric. Working in batches, carefully add them to the hot oil and cook for about 5 minutes, or until golden. Drain on paper towel, set aside and keep warm.

Meanwhile, heat the coconut oil in a heav

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