Sri Lankan Eggplant Curry with coconut milk

Recipe by
Total Time:
15-30 minutes
Serves:3
Rated : 4.5 Stars
4.5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Asian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Mumbaiya Pav Bhaji, Best Pav Bhaji, Easy Pumpkin and Flax Seeds Dinner Roll

Rate This Recipe
4.5

Ingredients

How to Make Sri Lankan Eggplant Curry with coconut milk

  • Cut the eggplant into strips.
  • Deep-fry the eggplant strips till they become golden.
  • In a little oil, let mustard seeds splutter.
  • Fry fenugreek seeds, onion, ginger and garlic till an aroma arises.
  • Add turmeric powder, curry powder, chilli powder, salt, curry leaves, tomatoes and cook under a low heat till the mixture becomes pulpy.
  • Add the eggplants into the mixture.
  • Stir gently, cover and cook it for 3-5 mins.
  • Then add coconut milk and stir gently.
  • Uncover and let it simmer on a very low heat till the oil splits out.
  • Have it with rice, Indian breads, dosas, or just plain French bread.