Sri Lankan Eggplant Curry

2 long, asian eggplants
1 small onion
1/4 tsp fenugreek
1/2 tsp srilankan curry powder
(substitute reg. curry powder)
1 tsp chilli powder
1/4 tsp turmeric powder
3 cloves minced garlic
1/2 tsp minced ginger

a few curry leaves
1/4 tsp mustard seeds
1 tomato, chopped
1/4 cup coconut milk
salt to taste

Cut eggplant into strips, like french-fry potato. For a very authentic taste,
eggplant strips need to be deep fried till golden.
If you are fat/health conscious, use non-stick spray or a little oil to brown the
eggplant. Set aside.
In a little oil, let the mustard seeds splutter. Add fenugreek seeds, followed by
onion, ginger and garlic. Fry till aromatic.
Add turmeric powder, curry powder, chilli powder, salt, curry leaves and
tomatoes and cook under low heat till it's quite pulpy.
At this point adjust seasoning and add eggplant. Stir gently and cook covered
for 3 - 5 minutes. Add the coconut milk and stir gently.
Uncover and let simmer on very low heat till the oil splits.