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Sri Lankan Eggplant Curry (Brinjal Curry) Recipe

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4.2 from 10 reviews

This Sri Lankan Eggplant Curry, also known as Brinjal Curry, features tender pieces of eggplant deep-fried to perfection and simmered in a fragrant coconut milk and tamarind spiced curry base. With aromatic mustard seeds, curry leaves, and a blend of traditional spices, this dish represents authentic Sri Lankan flavors, offering a rich and tangy vegetarian curry that’s perfect served with steamed rice.

Ingredients

Eggplant Preparation

  • 1 kg eggplants (baby or large, see recipe notes)
  • ½ tsp turmeric
  • 1 ½ tsp salt
  • 1 ½ tsp sugar
  • Oil (for deep-frying, enough to submerge eggplants)

Curry Base

  • 3 tbsp neutral-flavored oil (such as sunflower or vegetable oil)
  • 2 tsp black mustard seeds
  • 1 sprig curry leaves (about 10 – 20 leaves)
  • 2 green chili peppers (optional; can substitute serrano or jalapeno peppers)
  • 1 medium onion (sliced, yellow or red onion)
  • 5 cloves garlic (either lightly crushed whole, sliced, or minced)
  • 1.5 inch cube ginger (peeled and finely chopped or sliced)
  • 1 medium tomato (chopped, optional)
  • 2 tsp curry powder
  • ½ tsp turmeric
  • 1 tsp cayenne pepper (optional)
  • 1 ½ tsp tamarind concentrate
  • ¾ cup water
  • 1 cup coconut milk
  • Salt (to taste)
  • Cilantro (for garnish)

Instructions

  1. Prepping the eggplant: Cut the stems off the eggplants. For baby eggplants, cut into quarters; for larger ones, cut lengthwise into 1 to 1 ½ inch strips, then into 3-inch pieces, keeping the skin attached to maintain their shape.
  2. Season the eggplants: Place eggplant pieces in a large bowl. Add ½ tsp turmeric, 1 ½ tsp salt, and 1 ½ tsp sugar. Toss well to evenly coat. Let sit for 30 to 60 minutes to draw out moisture and bitterness.
  3. Drain eggplants: After resting, take handfuls of eggplant pieces, squeeze out excess liquid into a separate bowl, discard the liquid, and collect the drained eggplants separately.
  4. Heat oil for frying: In a large pot, heat enough oil for deep frying to 375°F (191°C). Ensure the oil is hot before frying each batch to avoid oily eggplants.
  5. Deep-fry the eggplants: Fry the eggplants in small batches without overcrowding. Deep-frying caramelizes the eggplants and creates the authentic flavor and even coloring preferred in this dish. When golden and tender, remove and drain on paper towels to absorb excess oil.
  6. Prepare other ingredients: While eggplants are soaking, slice the onion, mince or slice the garlic, finely chop or slice the peeled ginger, chop the tomato if using, and halve the green chili peppers if using.
  7. Make the curry base: Heat 3 tbsp neutral oil in a stainless steel pot over medium heat. Add 2 tsp black mustard seeds and stir until they start to pop.
  8. Add aromatics: Immediately add curry leaves and green chili peppers, sauté until the leaves pop and fry.
  9. Sauté onion, garlic, and ginger: Add sliced onion, garlic, and ginger. Cook for 2 to 5 minutes until onions soften.
  10. Add spices and tomato: Stir in chopped tomato, 2 tsp curry powder, ½ tsp turmeric, and 1 tsp cayenne pepper if using. Cook until tomatoes soften.
  11. Add tamarind: Mix 1 ½ tsp tamarind concentrate with ¼ cup water and add to the curry base. If no tomato was used, add tamarind now along with the curry powder. Bring to a boil and let simmer 2 to 5 minutes to blend flavors.
  12. Add coconut milk and water: Stir in 1 cup coconut milk and ¾ cup water. Bring to a gentle simmer and season with salt to taste.
  13. Add fried eggplants: Incorporate the deep-fried eggplant pieces into the curry base. Stir gently to combine.
  14. Simmer the curry: Cover and let the curry simmer for 5 to 10 minutes, allowing the eggplants to absorb flavors. Add additional water if needed to achieve desired consistency.
  15. Adjust seasoning and consistency: Taste and add more salt or tamarind if desired. Note that eggplants without skin will break down into a thicker sauce.
  16. Finish and serve: Stir well, sprinkle chopped cilantro on top, and serve hot with steamed rice.

Notes

  • Keeping the skin on eggplant pieces helps them hold their shape during cooking.
  • Deep-frying is the preferred method for authentic flavor and texture, but the eggplants can also be grilled or roasted if desired.
  • Use neutral oil with a high smoke point for deep frying, such as vegetable or sunflower oil.
  • If you want a milder curry, reduce or omit the cayenne pepper and green chilies.
  • Tamarind concentrate adds essential tang; adjust quantities based on your preferred level of sourness.
  • Serve with steamed rice to balance the rich and spicy curry.

Find it online: https://yumntasty.com/sri-lankan-eggplant-curry-brinjal-curry-recipe/