Brinjal Curry (Egg plant curry)

October 31, 2018
This Sri Lankan style Brinjal (egg plant) curry is a great side dish that goes well with rice. This delicious Brinjal curry is deep fried and cooked in thick coconut milk.


1 large brinjol
1 green chilli (finely chopped)
1 small onion (finely chopped)
1/2 tsp garlic paste
1 tbsp chopped tomato
1/2 cup thick coconut milk
1 tsp turmeric powder
1 tsp salt
1/4 tsp cumin powder
1/4 tsp coriander powder
1/4 tsp red chili powder
A pinch of sugar (optional)
Oil for deep frying


1. Cut the brinjol into 1 inch long strips. Mix them with 1/2 tsp turmeric powder and 1/2 tsp salt.
2. Heat oil in a pan and deep fry the brinjal strips until brown. Drain them in paper towel.
3. In another pan, thick coconut milk, tomatoes, garlic, onions, green chilies, coriander powder, cumin powder, turmeric powder, chili powder, sugar and 1/4 tsp salt. Mix well and bring this to a boil closed.
4. When its boiling gradually add the deep fried brinjal strips and mix carefully as the fried brinjal is so tender that it may smash.
5. Open the lid and let it simmer in medium to high heat for a minute. (Make sure the bottom doesn't get roasted)
6. Once it is simmered, switch of flame and serve. Enjoy!

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