Sri Lankan Eggplant/Brinjal Curry Recipe

Name: Sri Lankan Eggplant/Brinjal Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 long, asian eggplants; 1 small onion; 1/4 tsp fenugreek; 1/2 tsp sri lankan curry powder; (substitute reg. curry powder); 1 tsp chilli powder (cayenne); 1/4 tsp turmeric powder; 3 cloves minced garlic; 1/2 tsp minced ginger; a few curry leaves; 1/4 tsp mustard seeds; 1 tomato, chopped; 1/4 cup coconut milk; (substitute low-fat reg.; milk if you are fat-conscious); oil; salt to taste

Servings: persons

2 long, asian eggplants
1 small onion
1/4 tsp fenugreek
1/2 tsp sri lankan curry powder
(substitute reg. curry powder)
1 tsp chilli powder (cayenne)
1/4 tsp turmeric powder
3 cloves minced garlic
1/2 tsp minced ginger
a few curry leaves
1/4 tsp mustard seeds
1 tomato, chopped
1/4 cup coconut milk
(substitute low-fat reg.
milk if you are fat-conscious)
oil
salt to taste

1
Cut eggplant into strips, like french-fry potato. For a very authentic taste,
2
eggplant strips need to be deep fried till golden.
3
If you are fat/health conscious, use non-stick spray or a little oil to brown the
4
eggplant. Set aside.
5
In a little oil, let the mustard seeds splutter. Add fenugreek seeds, followed by
6
onion, ginger and garlic. Fry till aromatic.
7
Add turmeric powder, curry powder, chilli powder, salt, curry leaves and
8
tomatoes and cook under low heat till it's quite pulpy.
9
At this point adjust seasoning and add eggplant. Stir gently and cook covered
10
for 3 - 5 minutes. Add the coconut milk and stir gently.
11
Uncover and let simmer on very low heat till the oil splits.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 long, asian eggplants, 1 small onion, 1/4 tsp fenugreek, 1/2 tsp sri lankan curry powder, and more.

Yes, Sri Lankan Eggplant/Brinjal Curry Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!