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Eggplant Curry - An Easy Srilankan Recipe

An easy recipe made simple to make an outstanding eggplant curry. One of the classic add-ons to form the Sri Lankan rice & curry.  

Course curry, lunch, plant-based, Side Dish, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Pan-fry 20 minutes
Total Time 30 minutes
Servings 3 -4 Servings
Author Fazna Irfan

Ingredients

  • 2 large-size Potatoes peeled, diced
  • 1 Unripe green banana peeled, diced
  • 2 Japenese eggplants diced
  • Olive oil or coconut oil to cook
  • Vegetable oil if deep-frying
  • Salt
  • 2and 1/2 tsp Turmeric powder divided
  • 1/2 Sprig Curry leaves
  • 1/2 tbsp Ginger & garlic paste
  • 2 Sundried red chilli peppers
  • 1 tsp Mustard seed
  • 1/2 medium-size Onions diced
  • 1/3 Tomatoes diced
  • 1 Green chili
  • 1 tsp Chili powder -optional
  • 1/2 tsp Chili flakes -optional
  • 1/2 tsp Black pepper
  • 1/3 cup Coconut milk if not use 2% or 3.25% milk
  • lime -optional

Instructions

  1. Use a peeler to peel the green banana skin as well as the potatoes skin off. Cut off the top of the eggplants then dice the rest along with the peeled potatoes and the peeled green banana.
  2. Sprinkle each vegetable with 1/2 tsp of turmeric powder. Then pan-fry them separately using the vegetable oil. The potatoes and the banana must be fried to a golden colour and the eggplant to a light brown. Drain the excess oil with a kitchen paper towel and set it aside.
  3. Next, on a medium-high heat, use a non-stick pan to heat a little coconut or olive oil. Add the sundried red chilli pepper, mustard seed and the 1/2 sprig of curry leaves. Soon the mustard seed will start to sputter.

  4. Bring the heat down to medium, then throw in the diced onions and the ginger & garlic paste, saute until the onions turn into a light golden colour. Then add the diced tomatoes and a tsp of turmeric powder.

  5. When the tomatoes have gotten softer, add the chilli powder (optional), chilli flakes (optional), and black pepper. Mix it well with the onions before adding the coconut milk.
  6. Mix again and then throw in the eggplant, green banana, the potatoes, green chilli and sprinkle a pinch of salt. Mix it lightly and let it simmer over low heat for about 10-15 min covered with the lid. The coconut milk should have reduced and thickened when done.
  7. Once it's off the stove, add a squeeze of lime (optional) and carefully mix to finish off the dish.
  8. Serves best with white rice or ghee rice, while it's still warm. Goes great along with other vegetables too.