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Sri Lankan creamy (brinjal)eggplant curry.

Sri Lankan creamy (brinjal)eggplant curry.

The easiest eggplant/brinjal curry you will ever make. 
This tasty brinjal recipe comes to you courtesy of my mother-in-law.

It’s a staple vegan, eggplant curry on most of her festive menus.

Deep-fried eggplant slices cooked in a thin and thick milk coconut milk gravy, the result is a quick and easy vegetarian side-dish for all your rice and curry menus. 

Sri Lankan creamy (brinjal)eggplant curry. The easiest eggplant/brinjal curry you will ever make.  This tasty brinjal recipe comes to you courtesy of my mother-in-law. It's a staple vegan, eggplant curry on most of her festive menus.

Did you know eggplant curry is a great side dish for pittu?

I didn’t until I was introduced to a plate of pittu with some curried eggplant curry on the side.
One word.
Delicious!

Sri Lankan creamy (brinjal)eggplant curry. The easiest eggplant/brinjal curry you will ever make.  This tasty brinjal recipe comes to you courtesy of my mother-in-law. It's a staple vegan, eggplant curry on most of her festive menus.

A note to my lovely readers.

As I mentioned earlier this recipe comes from my mother-in-law.

It’s a family favorite and an eggplant curry her grandkids love.

It’s fail-proof and a very simple recipe, in her own words,

“I don’t add anything to this recipe that is not needed”.

This means, no garlic, no mustard seeds, no curry powders or chilli powder as most Sri Lankan recipes require.

Please. try not to modify or add additional ingredients to enhance this tasty aubergine curry.
It’s good as it is.

Sri Lankan creamy (brinjal)eggplant curry. The easiest eggplant/brinjal curry you will ever make.  This tasty brinjal recipe comes to you courtesy of my mother-in-law. It's a staple vegan, eggplant curry on most of her festive menus.
Thank you note to my readers.

Save the recipe to your favorite Pinterest board!

Sri Lankan creamy (brinjal)eggplant curry. The easiest eggplant/brinjal curry you will ever make.  This tasty brinjal recipe comes to you courtesy of my mother-in-law. It's a staple vegan, eggplant curry on most of her festive menus.

Utensils and appliances needed.

Chopping board and knife
Deep frying pan.
Plate with paper towels.
A medium-sized skillet or pan

Workflow to make the Sri Lankan curry.

Gather all the ingredients.
Deep fry the aubergines/brinjals.
Make the coconut milk gravy.
Combine all ingredients.

More eggplant/brinjal/aubergine recipes !

Sri Lankan brinjal moju(egg plant pickle)

Sri Lankan egg plant salad.

HOW TO MAKE THIN AND THICK COCONUT MILK FOR THE BEEF CURRY.

Using liquid coconut milk.

Packed liquid coconut milk is always preferable.
For thin milk just add 1/2 cup of the thick milk from the package, to 2 and 1/2 cup of water.

For thick milk, use the coconut milk from the package without diluting it with water.

Using coconut milk powder.

To make thin milk add 1 and 1/2 tablespoons of coconut powder to 3 cups of water.
To make thick milk add 4 tablespoons of coconut powder per cup water.

Sri Lankan creamy eggplant (brinjal) curry.

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

250g of fresh eggplant/brinjals cut into 2-inch or long thick wedges

2-3 cups of oil to fry the brinjals

1 medium-sized onion sliced fine

A sprig of curry leaves

1 green chillie split in the middle

1-inch pandan strip

1 teaspoon turmeric powder

1 cup thin milk 

1/2 cup thick milk 

Salt to season

Method

How to cut the eggplant for the Sri Lankan curry.

Wash the eggplant, place them on a cutting board cut them into 2-inch or slightly longer, thick wedges.

Immediately place them in a plate, sprinkle a 1/4 teaspoon of turmeric powder and combine, do not add salt at this point.

How to deep fry the eggplant wedges.

Have a plate with paper towels ready for the fried eggplant slices.

Place a deep frying pan over a low-medium fire.

Bring the oil to a point where you can fry the brinjals. make sure NOT to bring the oil to a high temperature fast.

Drop a brinjal slice to check if the oil has reached the correct temperature.if the slice floats with bubbles around it while it fries, the oil temperature is just right. 
Regulate the heat to maintain a steady oil temperature and avoid oil smoking.

Sprinkle salt over the slices of eggplant and begin deep-frying the veggie slices.

Avoid crowding the pan and fry the vegetable slices in small batches.

Try to fry the skin side first and then the fleshy side, you will need to keep an eye on the frying brinjals as you want them to turn golden brown.

You can turn the eggplant from the skin side to flesh side, every two minutes to give them an even time of frying.

If you fry them too long the brinjals WILL turn bitter. 

Place the deep-fried slices of eggplant on the plate to absorb any excess oil.

How to make the eggplant/brinjal curry.

Place a pan over a low-medium fire and pour the thin coconut milk(see notes above on how to make thin milk).

Add Onions, green chillie, curry leaves, pandan leaf, turmeric(1/2tsp).

Reduce heat to low and gently bring the thin milk gravy to a boil for 10 minutes and reduce heat to low. pour in the thick coconut milk(see notes above how-to make thick milk).

Once you see the coconut milk gravy thickening and slightly reduced, add the fried eggplants to the curry.

Maintain low-medium and let the brinjals/eggplant continue to cook, check taste and season with salt.

Avoid stirring, moving the veggies around with a spoon but tilt shake the pan to move the veggies about.

Let the brinjal curry continue cooking until gravy is completely reduced and covering the brinjals making the eggplant curry really creamy.

Sri Lankan creamy (brinjal)eggplant curry.

Sri Lankan creamy (brinjal)eggplant curry.

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Sri Lankan creamy (brinjal)eggplant curry.

The easiest eggplant/brinjal curry you will ever make. This tasty brinjal recipe comes to you courtesy of my mother-in-law.

It’s a staple vegan, eggplant curry on most of her festive menus.

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.
  • 250g of fresh eggplant/brinjals cut into 2-inch or long thick wedges
  • 2-3 cups of oil to fry the brinjals
  • 1 medium-sized onion sliced fine
  • A sprig of curry leaves
  • 1 green chillie split in the middle
  • 1-inch pandan strip
  • 1 teaspoon turmeric powder
  • 1 cup thin milk
  • 1/2 cup thick milk
  • Salt to season

Instructions

How to cut the eggplant for the Sri Lankan curry.

Wash the eggplant, place them on a cutting board cut them into 2-inch or slightly longer, thick wedges.

Immediately place them in a plate, sprinkle a 1/4 teaspoon of turmeric powder and combine, do not add salt at this point.

How to deep fry the eggplant wedges.

Have a plate with paper towels ready for the fried eggplant slices.

Place a deep frying pan over a low-medium fire.

Bring the oil to a point where you can fry the brinjals. make sure NOT to bring the oil to a high temperature fast.

Drop a brinjal slice to check if the oil has reached the correct temperature.if the slice floats with bubbles around it while it fries, the oil temperature is just right. Regulate the heat to maintain a steady oil temperature and avoid oil smoking.

Sprinkle salt over the slices of eggplant and begin deep-frying the veggie slices.

Avoid crowding the pan and fry the vegetable slices in small batches.

Try to fry the skin side first and then the fleshy side, you will need to keep an eye on the frying brinjals as you want them to turn golden brown.

You can turn the eggplant from the skin side to flesh side, every two minutes to give them an even time of frying.

If you fry them too long the brinjals WILL turn bitter. 

Place the deep-fried slices of eggplant on the plate to absorb any excess oil.

HOW TO MAKE THE EGGPLANT/BRINJAL CURRY.

Place a pan over low-medium fire and pour the thin coconut milk(see notes above how to make thin milk).

Add Onions, green chillie, curry leaves, pandan leaf, turmeric(1/2tsp).

Reduce heat to low and gently bring the thin milk gravy to a boil for 10 minutes and reduce heat to low. pour in the thick coconut milk(see notes above how-to make thick milk).

Once you see the coconut milk gravy thickening and slightly reduced, add the fried eggplants to the curry.

Maintain low-medium and let the brinjals/eggplant continue to cook, check taste and season with salt.

Avoid stirring, moving the veggies around with a spoon but tilt shake the pan to move the veggies about.

Let the brinjal curry continue cooking until gravy is completely reduced and covering the brinjals making the eggplant curry really creamy.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 3171Total Fat: 342gSaturated Fat: 24gTrans Fat: 3gUnsaturated Fat: 303gCholesterol: 7mgSodium: 257mgCarbohydrates: 32gFiber: 5gSugar: 6gProtein: 6g

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ri Lankan creamy (brinjal)eggplant curry.

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