Eggplant Curry No Fry Sri Lankan Style Using Coconut
Dive into the rich, aromatic world of Sri Lankan cuisine with this Eggplant Curry No Fry Sri Lankan Style Using Coconut. This wholesome recipe lets the eggplants shine without the need for frying, offering a lighter yet flavorful dish infused with the creaminess of coconut milk. Featuring a blend of traditional spices like turmeric, cumin, and fenugreek, paired with the tangy zing of tamarind pulp, this curry offers a perfect balance of bold flavors. Fragrant curry leaves and mustard seeds elevate the dish, while the no-fry approach keeps it health-conscious. Ready in under 45 minutes, this vegan-friendly curry pairs beautifully with steamed rice or roti, promising an authentic taste of Sri Lanka in every bite. Perfect for busy weeknights or cozy family dinners!
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Recipe Information
Ingredients
- 2 pieces Eggplants (medium-sized)
- 1 cup Coconut milk
- 1 piece Onion (medium-sized, finely sliced)
- 2 cloves Garlic cloves (minced)
- 1 piece Green chili (sliced)
- 10 leaves Curry leaves
- 1 teaspoon Mustard seeds
- 1 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 0.5 teaspoon Fenugreek seeds
- 1 piece Tomato (chopped)
- 1 tablespoon Thick tamarind pulp
- 1 teaspoon Salt
- 0.5 cup Water
- 2 tablespoons Coconut oil
Instructions
Slice the eggplants into long or thick strips and soak them in salted water for 10 minutes to remove any bitterness. Drain and set aside.
In a large pot or deep pan, heat the coconut oil over medium heat. Add mustard seeds and allow them to splutter.
Add the fenugreek seeds, curry leaves, and sliced onions, stirring for 2-3 minutes until the onions are soft and translucent.
Stir in the minced garlic and sliced green chili. Sauté for another minute until fragrant.
Add the turmeric powder, coriander powder, cumin powder, and chili powder. Mix well and cook for 1-2 minutes to release the spices' aromas.
Add the chopped tomato and cook until it softens, forming a thick base for the curry.
Stir in the tamarind pulp, salt, and 1/2 cup of water. Let it simmer for 3-4 minutes, ensuring the tamarind integrates well into the mixture.
Add the sliced eggplants and gently toss to coat them in the spiced mixture.
Reduce the heat, cover, and cook for 10 minutes, stirring occasionally to prevent sticking.
Pour in the coconut milk and let the curry simmer uncovered for another 5-7 minutes until the eggplants are tender and the sauce has thickened.
Taste and adjust salt or spice levels as needed. Remove from heat and allow the curry to rest for a few minutes.
Serve hot with steamed rice, roti, or bread.
Nutrition Facts
Calories |
159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 516 mg | 22% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 14.0 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 591 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
