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.

Reshma Anand
Sri Lankan Eggplant Curry Recipe
3587 ratings.

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.

Serve Sri Lankan Eggplant Curry along with Whole Wheat Lachha Paratha and Burani Raita for your everyday meal.

If you like this recipe, take a look at more Gravy Recipes that you can make for your everyday meals:

  1. Palak Makhana Recipe(Navaratri Fasting/Vrat Recipe)
  2. Kerala Style Vendakkai Pachadi Recipe (Okra in Coconut Curry)
  3. Eggplant In Mustard Poppy Seed Yogurt Gravy Recipe
  4. Odiya Style Chana Dal With Potato & Pumpkin Curry Recipe

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.

Cuisine: Sri Lankan
Course: Side Dish
Diet: Vegetarian
Equipments Used: Deep Frying Pan
Prep in

25 M

Cooks in

40 M

Total in

65 M

Makes:

4-5 Servings

Ingredients

    For deep frying 
  • 1 teaspoon Turmeric powder (Haldi)
  • Salt , to taste
  • Cooking oil , to fry
  • For the curry
  • Vegetable 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

  1. 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.

  2. Add salt and turmeric to the eggplant slices and keep it in a colander for about 30 minutes for the bitter juices from the eggplant to drain off.

  3. 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.

  4. 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.

  5. 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).

  6. 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).

  7. Add the salt, 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.

  8. Add the pinch of asafoetida and the fried eggplant strips and combine gently. Cook for another 2 minutes and turn off the heat.

  9. Now add the coconut milk with about 250 ml of water. Cover and cook until it thickens.Add the pinch of asafoetida and the fried eggplant strips and combine gently. Cook for another 2 minutes and turn off the heat.

  10. Add the pinch of asafoetida and the fried eggplant strips and combine gently. Cook for another 2 minutes and turn off the heat.

  11. Serve Sri Lankan Eggplant Curry along with Whole Wheat Lachha Paratha and Burani Raita for your everyday meal.

Reshma Anand

Last Modified On Wednesday, 07 August 2019 15:53
     
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