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Sri Lankan Eggplant Curry Recipe

Sri Lankan Eggplant Curry is a popular Asian Curries
Author :
On :
Monday, 20 June, 2016
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Asian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 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:

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


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