Sri Lankan Eggplant/Brinjal Curry Recipe

1. 1

   Cut eggplant into strips, like french-fry potato. For a very authentic taste,

2. 2

   eggplant strips need to be deep fried till golden.

3. 3

   If you are fat/health conscious, use non-stick spray or a little oil to brown the

4. 4

   eggplant. Set aside.

5. 5

   In a little oil, let the mustard seeds splutter. Add fenugreek seeds, followed by

6. 6

   onion, ginger and garlic. Fry till aromatic.

7. 7

   Add turmeric powder, curry powder, chilli powder, salt, curry leaves and

8. 8

   tomatoes and cook under low heat till it's quite pulpy.

9. 9

   At this point adjust seasoning and add eggplant. Stir gently and cook covered

10. 10

    for 3 - 5 minutes. Add the coconut milk and stir gently.

11. 11

    Uncover and let simmer on very low heat till the oil splits.

* Per serving · 4 servings · Values may vary.

No additional tips available.