Sri Lankan Eggplant Curry

Recipe by
Total Time:
30-45 minutes
Serves:4
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Cuisine: Asian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Black Night Shade Arai Puli Vatha Kuzhambu, Best Double Beans Curry, Easy Capsicum Mushroom Paneer

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4

Ingredients

  • 1 - Large eggplant, sliced crosswise into 1/2 inch thick slices
  • Salt and pepper to taste
  • 1 cup - Coconut Milk
  • 1/2 tsp - Turmeric
  • 1 tsp - Chilli powder like cayenne or paprika
  • 1 tsp - Coriander seeds, powdered
  • 1 tsp - Cumin seeds, powdered
  • 1/2 tsp - Fennel seeds, powdered
  • Juice of 1/2 Lime or Lemon
  • 2 tbsp - Canola Oil or other vegetable oil
  • 1 - Onion, thinly sliced
  • 1 handful (about 1/2 cup) - Kasuri Methi (or 2 sprigs of curry leaves)
  • 2 tsp - Mustard seeds, powdered
  • 1/4 cup - Coriander leaves, chopped

How to Make Sri Lankan Eggplant Curry

  • Slather the eggplant slices with salt, pepper and oil, and place on a baking sheet.
  • Place the baking sheet under the broiler and cook for 4 minutes until the slices are reddish-brown on top.
  • Flip over and cook the other side for another 2-3 minutes.
  • Cut the eggplant slices into quarters, add the turmeric, lemon juice, and chilli, fennel, coriander and cumin powders and mix well.
  • Heat the other tbsp of oil in a saucepan.
  • Add the onion and fry until lightly brown.
  • Add the kasuri methi (or curry leaves) and stir for a couple of minutes.
  • Add the eggplant and cook, stirring for about 5 minutes.
  • Add the coconut milk and warm through.
  • Add the mustard powder and mix well, add salt if needed.
  • Turn off the heat and garnish with coriander leaves.
  • Recipe courtesy: Holy Cow Vegan.