Now you must know by now that brinjal (aubergine/eggplant) is one of my favourite vegetables. My friend Carmen requested a recipe for an eggplant curry and I’m only too pleased to oblige 🙂
Sri Lankan Brinjal Curry Recipe
(Adapted from Madhur Jaffrey’s World Vegetarian Cookbook)
Ingredients (to serve 2/3 as a side dish):
- 1 very large brinjal (or 2 medium sized ones), sliced crosswise into 1/2-inch-thick slices
- Salt and pepper to taste
- 1 cup coconut milk
- 1/2 tsp turmeric
- 1 tsp chilli powder
- 1 tsp coriander seeds, powdered
- 1 tsp cumin seeds, powdered
- 1/2 tsp fennel seeds, powdered
- Juice of 1/2 lime or lemon
- 2 tbsp canola oil or other vegetable oil
- 1 large onion (or 2 small), thinly sliced
- 2 sprigs of curry leaves (try basil if curry leaves are not available for a different but interesting alternative)
- 2 tsp mustard seeds, powdered
- 1/4 cup chopped coriander leaves for garnish
- Cover the brinjal slices with salt, pepper and 1 tbsp. of oil, and place on a baking sheet.
- Place the baking sheet under the grill and cook for four minutes until the slices are reddish-brown on top. (Grilling them in this way gives you a nice smokey flavour)
- Flip over and cook the other side for another 2-3 minutes.
- Take slices out of the grill and wipe off excess oil if required (this dish can get oily quickly so keep an eye on this if you aren’t a fan of too much oil)
- Cut the brinjal slices into quarters, add the turmeric, lemon juice, and chilli, fennel, coriander and cumin powders and mix well.
- Heat the other tbsp. of oil in a saucepan.
- Add the onion and fry until lightly brown.Add the or curry leaves and stir for a couple of minutes.
- Add the brinjal and cook, stirring, for about five minutes.
- Add the coconut milk and warm through. Add the mustard powder and mix well. Add salt if needed.
- Turn off the heat. Garnish with coriander leaves.
This tastes wonderful with some hot rotis, but it is also lovely with plain boiled rice.