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:
Notes: The eggplant can be roasted instead of deep frying. Roast them at 220 degrees Celsius for about 15-20 minutes or until they turn golden brown. Be careful with the addition of salt in the curry since the eggplant strips are already salted.
For deep frying
- 1 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- Sunflower Oil , to fry For the curry
- Sunflower Oil , as needed
- 1 Onion , diced
- 1 Tomato , diced
- 2 sprig Curry leaves
- 3 Dry Red Chillies
- 1 tablespoon Ginger Garlic Paste
- 1 teaspoon Mustard seeds
- 1 teaspoon Tamarind Paste
- 2 teaspoons Garam masala powder
- 2 teaspoons Red Chilli powder
- 200 ml Coconut milk , (thick)
- 250 ml Water
- 1 pinch Asafoetida (hing)
- Salt , to taste
How to make Sri Lankan Eggplant Curry Recipe
To begin making the Sri Lankan Eggplant Curry Recipe, 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.
Add salt to the eggplant slices and keep it in a colander for about 30 minutes for the bitter juices from the eggplant to drain off.
Heat oil in a heavy bottomed pan and deep fry the eggplant pieces until they turn golden brown. Drain them onto a kitchen napkin to absorb excess oil.
In a separate pan, heat a little oil. Add mustard seeds and when it sputters, add the red chilies and curry leaves. Add the ginger-garlic paste and sauté for a minute.
Add the diced onions and when they become translucent, add the diced tomatoes. Reduce the heat and cover and cook until the tomatoes are tender (about 5-7 minutes).
Add the ginger-garlic paste and sauté for a minute. Add the diced onions and when they become translucent, add the diced tomatoes. Reduce the heat and cover and cook until the tomatoes are tender (about 5-7 minutes).
Add the salt, pinch of asafoetida, garam masala, red chilli powder and tamarind paste and cook for 2 minutes. Now add the coconut milk with about 250 ml of water. Cover and cook until it thickens.
Check the salt and seasonings. Adjust according to your taste and turn off the heat.