Sri Lankan Eggplant Aubergine Curry Recipes

SRI LANKAN EGGPLANT (AUBERGINE) CURRY

Steps:

• Wash the eggplants, remove the stalk, and slice lengthwise into quarters.
• Cut each quarter lengthwise into 1" wide strips and then crosswise into 1" cubes.
• Heat 1-2 inches of peanut oil in a wok to medium-high heat (375F) and deep-fry the eggplant cubes in batches until golden brown (this takes around three to five minutes for each batch, adjusting oil temperature as necessary).
• Drain thoroughly on kitchen paper.
• In a medium-sized pan, heat the extra oil and saute and stir the onion until golden brown.
• Add the turmeric, cumin, coriander and mustard and stir for a couple of seconds before adding the garlic, ginger, chillies and curry leaves.
• Stir and saute for 30 seconds.
• Add the vinegar, coconut milk, salt to taste and the sugar and stir until well mixed.
• Bring slowly to the boil before adding the deep-fried eggplant cubes.
• Stir, then simmer gently on low heat until most of the liquid has evaporated, about 10 minutes.
• Taste and season with a little more sugar and/or salt as desired.

SRI LANKAN EGGPLANT CURRY RECIPE

Steps:

• To begin making the Sri Lankan Eggplant Curry Recipe, prep all the ingredients and keep them ready.
• Wash and cut the eggplant into thin long slices about 2 inches long. It should be same size as that of potatoes for French fries. Soak them in salted water to prevent discolouration.
• Heat oil in a heavy bottomed pan, add the mustard seeds and red chillies and allow then to crackle. Add the curry leaves, onions, ginger and garlic and saute until the onions turn soft.
• Once the onions soften, add the tomatoes and give it a stir for about 2 couple of minutes, we don't have to make it mushy.
• Add the eggplant (drain out from water), turmeric powder, red chilli powder, coriander powder, jaggery and salt. Give it a stir.
• Add the tamarind water and give it a stir. Cover the pan and simmer until the eggplant is cooked through completely. This will take 5 to 8 minutes.
• Once the eggplant is cooked, add the coconut milk and give the Sri Lankan Eggplant Curry a stir. Simmer for another 5 minutes and turn off the heat.
• Check the salt and adjust to taste accordingly. Transfer the Sri Lankan Eggplant Curry to a serving bowl and serve hot.
• Serve Sri Lankan Eggplant Curry along with Whole Wheat Lachha Paratha and Burani Raita for your everyday meal.

SIMPLE EGGPLANT MILK CURRY RECIPE (KATHIRIKAI PAAL CURRY)

Steps:

• Take the eggplant, cut it into medium sized pieces, and rinse it well.
• Chop the onions and slice the green chilies and garlic cloves. Also, take the curry leaves, turmeric powder, salt, and water. Besides, get ready with thick coconut milk. (Refer Note 1)
• Place the cooking pot over the stove. Add the pieces of eggplant, onions, green chilies, garlic cloves, curry leaves, salt, and turmeric powder.
• Switch on the flame and add the water. Mix everything well.
• Cook covered under the high flame for 4 to 6 minutes.
• Take off the lid, stir and mix everything. Again cook covered under high flame until all the water disappears. For me, it takes about 4 minutes.
• Now take off the lid and turn the flame to low. Mash the eggplant using a spoon for 1 minute.
• Add the thick coconut milk and mix well.
• Cook covered under low flame for 2 to 4 minutes.
• Take off the lid and taste the curry. Adjust salt if needed. (Refer Note 3)
• Serve and enjoy this Sri Lankan style easy eggplant milk curry recipe or Kathirikai paal curry.