Sri Lankan Eggplant Curry | Gluten Free Sri Lankan Eggplant Curry With Coconut Milk | Varun Inamdar
Recipe Information
Sri Lankan Eggplant Curry
Cultural Context
Sri Lankan Eggplant Curry, or Brinjal Curry, is a staple in Sri Lankan cuisine, showcasing the island's love for bold flavors and spices. Traditionally served with rice, this dish reflects the use of fresh, local ingredients and is often enjoyed during family meals. Its popularity has spread beyond Sri Lanka, inspiring variations in South Asian and vegetarian cuisines around the world.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
coconut milk
🥗Healthier: almond milk
💰Cheaper: milk + cornstarch
Almond milk reduces calories while maintaining creaminess
Cut the eggplants in half and score them to prevent mushiness.
Rub turmeric and salt onto the scored eggplants.
Heat vegetable oil or coconut oil in a pan and place the eggplants cut side down.
Cook the eggplants on high flame for a couple of minutes, then lower the flame to cook slowly.
In another pan, heat oil and add chopped red onions and curry leaves.
Add slit green chilies and stir until onions turn golden brown.
Add tomato puree and powdered spices: turmeric, red chili powder, coriander powder, and salt; mix well.
Cook the mixture on high flame until the rawness of the tomato goes away.
Add freshly cut coriander leaves and coconut milk; stir and bring to a boil for 3-4 minutes.
Add the cooked eggplants to the curry and stir to combine.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Also Known As
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