Sri Lankan Eggplant 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.

SRI LANKAN EGGPLANT/BRINJAL CURRY RECIPE

Steps:

• Cut eggplant into strips, like french-fry potato. For a very authentic taste, eggplant strips need to be deep fried till golden. If you are fat/health conscious, use non-stick spray or a little oil to brown the eggplant. Set aside. In a little oil, let the mustard seeds splutter. Add fenugreek seeds, followed by onion, ginger and garlic. Fry till aromatic. Add turmeric powder, curry powder, chilli powder, salt, curry leaves and tomatoes and cook under low heat till it's quite pulpy. At this point adjust seasoning and add eggplant. Stir gently and cook covered for 3 - 5 minutes. Add the coconut milk and stir gently. Uncover and let simmer on very low heat till the oil splits.

EGGPLANT CURRY "NO-FRY" SRI LANKAN STYLE USING COCONUT

Steps:

• Preheat your broiler, placing the rack about 6 inches below the heat source. Cut the eggplant into 1/2 inch thick round slices (no need to peel). Place the slices on a baking sheet and lightly brush with about 1 tbsp of the oil, on both sides.
• Place the tray under the broiler and cook on one side for about 4 minutes, flip and do same on other side. It will depend on your broiler, you're looking for light browning on both sides. Remove and set aside to cool slightly.
• When you're able to handle the eggplant, cut the pieces into quarters. Place them in a bowl along with 1/2 tsp sea salt, the cumin, coriander, turmeric, fennel, cayenne and lime juice. Toss gently.
• Put the remaining tbsp of oil into a skillet and bring to medium-high heat. When hot, add the cinnamon stick and a few seconds later, the curry leaves if using. Stir once and then add in the sliced onion.
• Let the onion saute for a few minutes and then add in the seasoned eggplant. Mix that together and continue to cook for a few minutes.
• Add the mustard seeds to the coconut milk and pour it into the pan. As soon as it starts to bubble, reduce the heat to medium-low and cook for about 5 more minutes.
• Adjust seasonings to your taste (salt, pepper, lime juice, cayenne -- ). Serve hot with rice or flat bread.