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FOOD
Sri Lankan vambotu pahi morjuwa (tangy and spicy eggplant curry)
by 
1 big eggplant,
1 tsp turmeric powder,
1 onion,
1 tbsp fresh ginger,
3 garlic cloves,
1 tsp mustard seeds,
2 tbsp curry powder,
1 tbsp chili powder,
½ cup non dairy plain yogourt,
1 can (400ml) coconut milk,
¼ cup tomato puree,
2 cm tamarind paste,
1 can (540ml) chickpeas,
salt
25-30 minutes Minutes
This eggplant curry is tangy, rich, a bit spicy, easy to prepare, and a eggplant lovers dream.
This eggplant curry is a popular dish in Sri Lankan celebrations, it is often served with other currys accompanied with rice or Indian breads. It is not typically made with chickpeas, but I added them for a source of protein, so it could be eaten as a meal. They also usually fry the eggplant, but I prefer grilling mine; it is healthier.
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