Tasty AUBERGINE STIR-FRY with Coconut Milk | Aubergine Recipes | Sri-Lankan Style | Rinoza’s Recipes

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining flavor.

aubergine

🥗Healthier: zucchini

💰Cheaper: bell pepper

Zucchini offers a similar texture with fewer calories.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often more affordable and has a neutral flavor.

curry leaves

🥗Healthier: bay leaves

💰Cheaper: dried basil

Bay leaves can provide a different but pleasant aroma.

Fry the aubergine in 1 litre of oil until golden and crispy; set aside.

In a large pot, heat 2 tbsp of oil over medium heat.

Add mustard seeds and cook until they start to pop.

Add chopped onions, garlic, and green chillies; sauté until the onions are translucent.

Stir in cumin seeds, turmeric powder, crushed chilli, and Kashmiri chilli powder; cook for 1 minute until fragrant.

Add the fried aubergines and curry leaves; mix well.

Pour in the coconut milk and bring to a simmer; cook until heated through.

Season with salt to taste before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary