Sri Lankan Eggplant Curry with coconut milk

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

240 calories, 9 grams fat

Cuisine: Asian Recipe
Technique: Boil Recipe
Difficulty: Medium

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Ingredients

  • 2 - Eggplants
  • 1 - Onion, small
  • 1/4 tsp - Fenugreek
  • 1/2 tsp - Sri Lankan curry powder (or regular curry powder)
  • 1 tsp - Chilli powder
  • 1/4 tsp - Turmeric powder
  • 3 cloves - Garlic, minced
  • 1/2 tsp - Ginger, minced
  • few curry leaves
  • 1/4 tsp - Mustard seeds
  • 1 - Tomato, chopped
  • 1/4 cup - Coconut milk
  • Oil
  • Salt to taste

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.

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