Sri Lankan Eggplant Aubergine Curry
Indulge in the rich, aromatic flavors of Sri Lankan cuisine with this irresistible Sri Lankan Eggplant Aubergine Curry. Featuring tender, golden-fried strips of eggplant bathed in a creamy coconut milk gravy, this dish is elevated by the vibrant blend of spices, including turmeric, cumin, coriander, and red chili powder. Enhanced with the tang of tamarind pulp, the unique fragrance of curry leaves, and a subtle hint of sweetness, this curry is a perfect balance of bold flavors and comforting textures. Ideal for pairing with steamed rice or soft flatbreads, this vegetarian delight is a celebration of exotic tastes and rustic cooking techniques. Ready in under an hour, it’s a must-try for anyone seeking an authentic Sri Lankan culinary experience!
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Recipe Information
Ingredients
- 500 g Eggplant (aubergine)
- 1 tsp Salt
- 100 ml Vegetable oil
- 1 large Onion, finely sliced
- 3 cloves Garlic, minced
- 2 Green chili, finely chopped
- 10 Curry leaves
- 1 tsp Mustard seeds
- 1 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Red chili powder
- 200 ml Coconut milk
- 100 ml Water
- 1 tbsp Tamarind pulp
- 1 tsp Sugar
- 2 tbsp Fresh cilantro, chopped (optional, for garnish)
Instructions
Wash the eggplant thoroughly, remove the stems, and cut them into long strips (around 2 inches in length and ½ inch thick).
Sprinkle the eggplant slices with salt and set aside for 10-15 minutes to draw out excess moisture. Rinse and pat dry with a kitchen towel.
Heat the vegetable oil in a deep frying pan or wok over medium heat. Fry the eggplant pieces in batches until they are golden brown and tender. Remove with a slotted spoon and set aside on paper towels to drain excess oil.
In a separate large pan, heat 2 tablespoons of the remaining oil from the frying process. Add mustard seeds and let them splutter for a few seconds.
Add the sliced onion, minced garlic, green chilies, and curry leaves to the pan. Sauté until the onions are golden and aromatic.
In a small bowl, mix turmeric, coriander, cumin, and red chili powder with a splash of water to form a paste. Add this spice paste to the onion mixture and cook for 2-3 minutes until the spices are well roasted and fragrant.
Reduce the heat to low and stir in the coconut milk, water, tamarind pulp, and sugar. Let the mixture simmer gently for 5 minutes.
Add the fried eggplant pieces back into the pan and gently mix, ensuring they are coated in the curry sauce. Simmer for another 5-7 minutes, allowing the eggplant to absorb the flavors.
Taste and adjust seasoning if necessary. Add salt if required.
Remove the curry from the heat and garnish with freshly chopped cilantro if desired. Serve hot with steamed rice or flatbreads.
Nutrition Facts
Calories |
1237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.5 g | 120% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 56.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2429 mg | 106% | |
| Total Carbohydrate | 106.1 g | 39% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 51.0 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 591 mg | 45% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2950 mg | 63% | |
*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.
