Sri Lankan Eggplant Curry | How To Make Sri Lankan Eggplant Curry With Coconut Milk | Varun Inamdar

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk + cornstarch

Almond milk reduces calories while maintaining creaminess

Slice eggplant into bite-sized pieces and soak in salted water for 15 minutes to reduce bitterness.

Heat oil in a large pan over medium heat until shimmering.

Add mustard seeds and fry until they start to pop, about 1 minute.

Add chopped onion, garlic, ginger, and green chili; sauté until onion is translucent, about 5 minutes.

Stir in curry leaves and turmeric; cook for 1-2 minutes until fragrant.

Add the eggplant pieces and cook, stirring occasionally, until they begin to soften, about 5-7 minutes.

Sprinkle in coriander and cumin powders; mix well to coat the eggplant.

Pour in coconut milk and bring to a gentle simmer.

Season with salt and lime juice; adjust to taste.

Cover and cook for an additional 10-15 minutes until eggplant is tender.

Garnish with fresh cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary