Eggplant curry (Sri Lanka)

Eggplant curry (Sri Lanka)

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Kathrin

Community member

"This is a very fast and simple village style curry you can eat with rice as main dish, or as a side dish with meat or fish. In Sri Lanka it is usually cooked in a clay pot over an open wood fire."
Difficulty
Easy 👌
Preparation
25 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
½
eggplant, cut into pieces
½
onion (diced)
½
pandan leaf
½ sprig
curry leaf
½ tsp
curry powder
½ tsp
ground turmeric
½ tsp
cayenne pepper
½ tsp
salt
¼ tsp
fenugreek seeds
½ tbsp
ginger garlic paste
½ tbsp
oil
125 ml
coconut milk
1
tamarind seeds

  • Step 1/ 2

    Wash and cut eggplants and add to a pot. Soak tamarind seeds in one tablespoon of water, loosen the pulp and add to the pot. Mix all ingredients except coconut milk with the eggplant. Sprinkle with oil, cover with lid and cook on medium heat for about 5 min. Stir once or twice.
    • ½ eggplant, cut into pieces
    • ½ onion (diced)
    • ½ pandan leaf
    • ½ sprig curry leaf
    • ½ tsp curry powder
    • ½ tsp ground turmeric
    • ½ tsp cayenne pepper
    • ½ tsp salt
    • ¼ tsp fenugreek seeds
    • ½ tbsp ginger garlic paste
    • ½ tbsp oil

    Wash and cut eggplants and add to a pot. Soak tamarind seeds in one tablespoon of water, loosen the pulp and add to the pot. Mix all ingredients except coconut milk with the eggplant. Sprinkle with oil, cover with lid and cook on medium heat for about 5 min. Stir once or twice.

  • Step 2/ 2

    Add coconut milk and mix gently, bring to a boil and turn heat to medium. Cover with lid and simmer for 10min.

    Add coconut milk and mix gently, bring to a boil and turn heat to medium. Cover with lid and simmer for 10min.

  • Enjoy your meal!

    Eggplant curry (Sri Lanka)

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