Sri Lankan Eggplant Curry Recipe
Give this Sri Lankan Eggplant Curry a try for a weeknight dinner. It is a delicious curry from Sri Lanka which can be made for your everyday meals and can be served with a Whole Wheat Lachha Paratha.
Sri Lankan Eggplant Curry Recipe is a classic dish that is made in most of the households in Sri Lanka. This Eggplant Curry is just what you need for a cold, snowy day – it warms you up with all the spices and the richness. It is super easy is to make, yet has all the flavors and warmth of a traditional Sri Lankan dish.
If you like this recipe, take a look at more Gravy Recipes that you can make for your everyday meals:
- 1 Brinjal (Baingan / Eggplant) , large
- Salt , to taste
- 1 tablespoon Oil , to fry For the Masala
- 1 tablespoon Oil , as needed
- 3 Dry Red Chillies
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 2 sprig Curry leaves
- 1 Onion , finely chopped
- 4 cloves Garlic , finely chopped
- 1 inch Ginger , finely chopped
- 2 Tomatoes , finely chopped
- 1 teaspoon Tamarind Paste
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoons Garam masala powder
- 2 teaspoons Red Chilli powder , or as required
- 200 ml Coconut milk , (thick)
- 250 ml Water
- Salt , to taste
How to make Sri Lankan Eggplant Curry Recipe
To begin making the Sri Lankan Eggplant Curry Recipe, prep all the ingredients and keep them ready.
Wash and cut the eggplant into thin long slices about 2 inches long. It should be same size as that of potatoes for French fries. Soak them in salted water to prevent discolouration.
Heat oil in a heavy bottomed pan, add the eggplant pieces along with a dash of salt and roast in the pan until they soften and turn golden . Keep aside.
In a separate pan, heat a little oil over medium heat. Add mustard seeds and when it crackles, add the red chilies and curry leaves. Add the ginger, garlic and onion and sauté until the onion softens.
Once the onions soften, add the tomatoes, turmeric and red chilli powder and cook until the tomatoes turn mushy. This will take about 3 to 4 minutes.
Add the salt, garam masala and tamarind paste and saute for another 2 minutes. Now add the coconut milk with about 250 ml of water. Cover and cook the Sri Lankan Curry until it thickens. Check the taste and adjust the salt and chilli accordingly.
Finally stir in the roasted eggplant to the Sri Lankan Curry and simmer for another 5 minutes and turn off the heat.
Transfer the Sri Lankan Eggplant Curry to a serving bowl and serve hot.