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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

Ingredients

Instructions

  • 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.