Discover the flavors of Sri Lankan cuisine with this aromatic and flavorful Eggplant Curry recipe. Perfect for a summertime meal, it features small eggplants cooked with mustard seeds, red chilies, curry leaves, and a blend of spices. Simmered in a rich and creamy sauce with tamarind water and coconut milk, this dish is packed with exotic spices. Serve hot with rice or flatbread for a satisfying and vibrant dining experience.
Sri Lankan Eggplant Curry Recipe
This Sri Lankan Eggplant Curry recipe offers a flavorful and aromatic dish that is perfect for a summertime meal. Small eggplants are cut into wedges and cooked in a fragrant mixture of mustard seeds, dry red chilies, curry leaves, onions, garlic, ginger, and tomatoes. Turmeric and coriander powders add depth to the flavors. Tamarind water, red chili powder, jaggery, coconut milk, and water are added to create a rich and creamy sauce. The curry is simmered until the eggplants become tender and infused with the delicious flavors. Serve this Sri Lankan Eggplant Curry hot with steamed rice or flatbread for a satisfying summertime meal packed with exotic spices and vibrant tastes.
Equipment
- Knife and cutting board
- Pan or skillet
- wooden spoon or spatula
- Measuring spoons and cups
- Bowl (for tamarind water)
- Stove or cooktop for cooking
- Serving dish
Ingredients
- 8 small Eggplants (brinjal), cut into 1-inch wedges
- 1 tbsp Oil
- 1/2 tsp Mustard seeds
- 3 Dry Red Chilies, broken
- 2 sprigs Curry Leaves, torn
- 1 Onion, finely chopped
- 4 Cloves garlic, finely chopped
- 1 inch Ginger, finely chopped
- 2 Tomatoes, finely chopped
- 1/2 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 cup Tamarind water
- 2 tsp Red Chili powder (adjust to taste)
- 1 tbsp Jaggery
- 1 cup Coconut milk
- 1 cup Water
- Salt, to taste
Notes
- Heat oil in a pan over medium heat. Add mustard seeds and let them splutter. Add broken dry red chilies and torn curry leaves. Sauté for a few seconds until fragrant.
- Add finely chopped onions and cook until they turn golden brown. Then, add finely chopped garlic and ginger. Sauté for a minute until the raw smell dissipates.
- Add finely chopped tomatoes to the pan and cook until they become soft and mushy.
- Sprinkle turmeric powder and coriander powder over the mixture. Stir well to combine the spices with the other ingredients.
- Add tamarind water, red chili powder, jaggery, and salt to taste. Mix everything together and let it simmer for a few minutes to allow the flavors to develop.
- Add the cut eggplant wedges to the pan and coat them well with the spice mixture.
- Pour coconut milk and water into the pan, ensuring that the eggplants are submerged. Stir gently to combine.
- Cover the pan and simmer the curry on low heat until the eggplants become tender and cooked through. This may take about 15-20 minutes.
- Once the eggplants are cooked, remove from heat and let the curry rest for a few minutes before serving.
- Serve the Sri Lankan Eggplant Curry hot with steamed rice or flatbread of your choice.
Nutrition
Calories: 400kcal
