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 mustard seeds and red chillies and allow then to crackle. Add the curry leaves, onions, ginger and garlic and saute until the onions turn soft.

Once the onions soften, add the tomatoes and give it a stir for about 2 couple of minutes, we don't have to make it mushy.

Add the eggplant (drain out from water), turmeric powder, red chilli powder, coriander powder, jaggery and salt. Give it a stir.

Add the tamarind water and give it a stir. Cover the pan and simmer until the eggplant is cooked through completely. This will take 5 to 8 minutes.

Once the eggplant is cooked, add the coconut milk and give the Sri Lankan Eggplant Curry a stir. Simmer for another 5 minutes and turn off the heat.

Check the salt and adjust to taste accordingly.  Transfer the Sri Lankan Eggplant Curry to a serving bowl and serve hot.

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