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Sri Lankan Eggplant Curry

A spicy, creamy eggplant curry recipe
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Curry
Cuisine: Indian
Servings: 6
Author: Vaishali Honawar


  • 1 large eggplant , sliced crosswise into 1/2-inch-thick slices
  • Salt and pepper to taste
  • 1 cup coconut milk
  • 1/2 tsp turmeric
  • 1 tsp chilli powder like cayenne or paprika
  • 1 tsp coriander seeds , powdered
  • 1 tsp cumin seeds , powdered
  • 1/2 tsp fennel seeds , powdered
  • Juice of 1/2 lime or lemon
  • 2 tbsp vegetable oil
  • 1 onion , thinly sliced
  • 1 handful kasoori methi (dried fenugreek leaves)
  • 2 tsp mustard seeds , powdered
  • 1/4 cup chopped coriander leaves


  • Slather the eggplant slices with salt, pepper and oil, and place on a baking sheet.
  • Place the baking sheet under the broiler and cook for four minutes until the slices are reddish-brown on top.
  • Flip over and cook the other side for another 2-3 minutes.
  • Cut the eggplant slices into quarters, add the turmeric, lemon juice, and chilli, fennel, coriander and cumin powders and mix well.
  • Heat the other tbsp of oil in a saucepan.
  • Add the onion and fry until lightly brown.Add the kasoori methi (or curry leaves) and stir for a couple of minutes.
  • Add the eggplant and cook, stirring, for about five minutes.
  • Add the coconut milk and warm through. Add the mustard powder and mix well. Add salt if needed.
  • Turn off the heat. Garnish with coriander leaves.
  • This tastes wonderful with some hot rotis, but it'd also be great with plain boiled rice.