Sri Lankan Eggplant Curry

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Asian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Soya Urundai Kuzhambu, Valache Birde(Sprouted Beans in Coconut Gravy) , Chettinad Meen Kozhambu(Fish Curry) , Chettinad Kathrikai Ketti Kozhambu

Rate This Recipe


  • 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.