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Sri Lankan Recipe : Aubergine Morju


  • 2 medium-sized aubergines (eggplant, about 350g)
  • 1 tsp turmeric powder
  • ¼ tsp salt
  • ½ cup oil for frying eggplant
  • 1 tsp fenugreek
  • 1 small stick cinnamon
  • 5 shallots, peeled and sliced thinly
  • 1 tbsp curry powder
  • 1 tsp mustard, ground
  • 1 pandan leaf, cut into 5cm lengths
  • 1 sprig curry leaf
  • 1 green bell pepper, sliced
  • 1 tbsp vinegar
  • 2 tbsp thin coconut milk
  • 2 tbsp thick coconut milk
  • 2 tsp sugar, or to taste
  • ½ tsp salt, or to taste


  1. Slice eggplant thinly and season with the turmeric powder and salt. Deep fry in oil until golden brown. Drain on paper towel.
  2. Heat 3 tbsp oil in a pan to sauté fenugreek and cinnamon until fragrant. Add shallot and fry until golden brown.
  3. Add the rest of the ingredients except the thick coconut milk and seasonings and cook on medium heat for about 1 minutes.
  4. Add the fried eggplant and cook for a few seconds before adding the thick coconut milk. Season to taste.

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Last Modified: 11/28/11.