This is a side dish that goes very well with rice. Serves about 6-8

1 large eggplant weighing about 1 pound
1/2 cup of cooking oil
1-inch piece of fresh root ginger
2-3 cloves of garlic, peeled
1 fresh green chilli, finely chopped
1/2 onion, finely chopped
1/2 tsp ground turmeric(kaha)
1/2 tsp chilli powder
1/2 tsp curry powder
1 tbsp vinegar
1 tbsp sugar
1/2 tsp mustard seeds(abha)
1/2 cup of coconut milk or water
3-4 curry leaves(optional)
salt to taste

Heat the oil in a pan. Wash the eggplant and cut the it into thin strips of legnth around 1". When the oil is hot, deep fry the egg plant in small batches until golden brown. Drain excess oil and set a side.

Crush or finely chop the ginger, garlic and mustrad seeds into a paste. Mix this paste together with the remaining ingredients except eggplant and sugar and heat in a pan under medium heat for about 3 mins.

Next add the deep fried eggpant and the sugar. Cook for another minute. Add salt to taste and serve.
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